I pulled this recipe from the extremely prolific Live to Nibble‘s ATL food blog (this girl eats everywhere!). The dish incorporates a number of flavors I enjoy and just looked really yummy and simple, and happily, it was both.

Slow-Cooked Pork Chops

FYI, this isn’t a slow-cooker/crock pot recipe, the chops just cook in the oven for an hour.

LtN didn’t really go off a recipe for this, so consequently neither did I. I started by searing my seasoned pork chops in a little oil. I then removed them from the pan and used it to brown a small chopped onion. Next, I added about a teaspoon of minced garlic and most of a container of sliced mushrooms. I let the mushrooms cook down for a few minutes, but as per LtN, I didn’t “cook them to death” because they’d be cooking in the oven for an hour shortly. I threw in unspecified quantities of chili garlic paste and Dijon mustard (I’d guess about a tablespoon of each) and about half a cup of chicken stock. Once that had simmered for a few minutes, I added a splash of milk “for creaminess” (LtN suggests coconut milk), added the pork chops back to the pan, covered and put in the oven for an hour at 325.

The pork chops turned out soo tasty and tender–no knife required! I especially loved the “gravy” (but it wasn’t really because it wasn’t thick–no roux) and I even cut one chop up and turned it into a sandwich the next day. Fantastic!