You may have gathered that I love my slow cooker, based on the recipes I like to share. My slow cooker is actually very special to me, since it belonged to my mother-in-law. It’s been over a year since she went home to be with the Lord, but not a day goes by that I am not reminded of her.
She had many qualities, but one that stays close to my heart is how she loved to cook for her family. It was her way of bringing everyone to her home. Because of this we shared many beautiful times around that little kitchen table. I can still hear her laughter. Oh how I miss her. It was impossible to spend time with her and not have some form of food to share. Everyone enjoyed her food, I am convinced the secret ingredient was all the love she put into each and every dish.
When I use her slow cooker, I can’t help but remember the countless times she made her black beans in them. I believe that because I am still mourning her loss, I to turn to this form of cooking often. My mother-in law was truly a second mom to me. How many women do you know that can say that their mother-in law and mother were best friends? Truly, I am a very blessed woman. Grateful for the legacy she left us.
Today, I thought I would share a heart warming low carb dish, that is sure to create new memories.
3 large bone-in pork chops
1 large yellow onion, chopped
4 tbsp sugar free maple syrup
3 tbsp brown mustard
1/4 cup cider vinegar or red wine vinegar
1/4 tsp salt
1/8 tsp pepper
2 tbsp coconut oil
Heat up the oil in a large skillet over high heat. Brown on both sides the pork chops and the salt and pepper. Once the pork chops are seared transfer to your slow cooker.
Next in the same pan over medium heat add the onions until translucent and lightly brown. Add the cider vinegar, sugar free maple syrup, and mustard. Cook for a few minutes and then pour the sauce over the pork chops in the slow cooker.
Cook on low for about 6 hours. I served mine with herb cauliflower “rice” Enjoy!