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Pork Chops with Mustard-Thyme Gravy


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Rate this recipe 4.4/5 (12 Votes)


  • 2 tablespoons spicy brown mustard
  • 6 pork rib chops, about 3/4 inch thick
  • 1/2 teaspoon dried thyme leaves
  • 1 jar (12 oz) pork gravy
  • 1/2 cup cold water
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Fresh thyme sprigs, if desired


Adapted from


Step 1

Spray 4- to 5-quart slow cooker with cooking spray. Spread mustard on 1 side of each pork chop; sprinkle with dried thyme. Place pork in cooker. Pour gravy over pork.

Cover; cook on Low heat setting 6 to 7 hours.

Remove pork to platter; keep warm. Strain cooking liquid into 2-quart saucepan; heat to boiling. Meanwhile, in small bowl, stir water, flour and salt until well blended; stir into boiling liquid. Boil and stir 1 minute. Serve gravy with pork. Garnish with fresh thyme.

Use a gravy shaker to mix water, flour and salt to help eliminate any lumps.

Serve pork chops and gravy with fast-cooking flavored rice and a garden salad.


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