1 tablespoon vegetable oil
4 -6 pork chops, 1-inch thick
2 onions, thinly sliced
4 garlic cloves, minced
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 tablespoon cider vinegar
1/2 cup white wine
2 tablespoons Dijon mustard
1/2 cup whipping cream
1 In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
2 In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
3 Add flour and cook, stirring, for 1 minute.
4 Add vinegar and wine and cook until thickened.
5 Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
6 Remove pork chops from slow cooker and place on a warmed platter.
7 Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.