Pork Chops and Field Peas

By S. Danford

Ingredients

• 1 (16 oz) pkg frozen field peas
• 1.5 t dry mustard
• 1 t salt
• 1/2 t garlic powder
• 6 (1 inch thick) pork chops
• 1/2 cup flour
• 2 T vegetable oil
• 1 large sweet red onion, sliced
• 2 minced garlic cloves
• 1 can chicken broth
• 1/2 t Lantana seasoning
• 1/4 t thyme
• pinch of sage

Preparation

Step 1

Place peas in a lightly greased 6 quart slow cooker.
Combine mustard and next 2 ingredients. Sprinkle over chops.
Dredge chops in flour.
Heat oil in a large skillet over med high heat.
Add pork and cook for 3-4 min on each side or just until browned.
Transfer pork to slow cooker.
Reserve drippings in skillet.
Saute onion and minced garlic in hot drippings over med high heat 6-7 min. or until tender.
Add chicken broth and cook 2 min, stirring to loosen particles from bottom of skillet.
Spoon mixture over pork in slow cooker.
Add Lantana, thyme, and sage.
Cover and cook on LOW for 6 hours.
DO NOT OVERCOOK
Serve over rice