You can eat these pork chops whole or shred them and put them back into the slow cooker to soak up all the juices. They’re great shredded—especially the next day with a side of sauerkraut.
Prep time 15 minutes
6 thick-cut pork chops
1 teaspoon sea salt
1 teaspoon black pepper
4 tablespoons (56 g) Homemade Ghee or bacon drippings
1/2 cup (170 g) honey
1/2 cup (88 g) Dijon mustard
4 cloves garlic, minced
1 teaspoon mustard seeds
Sauerkraut, for serving
1 Sprinkle both sides of the pork chops with salt and pepper. Heat the ghee in a medium skillet over medium-high heat. Sear the pork chops on both sides, then place them in a 6-quart (5.7 liter) slow cooker.
2 Whisk together the honey, mustard, garlic, and mustard seeds in a small bowl. Pour the mixture over the pork chops.
3 Cook on low for 5 to 6 hours (or on high for 2 to 3 hours), until the pork chops are tender and pull apart easily with a fork.
4 Remove pork chops from the slow cooker. You can either shred them and return them to the pot with the juices or serve them whole with the juices spooned over the top. Serve with sauerkraut.