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Honey Mustard Cream Pork Chops and Sweet Potato Mash
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Potato Masher

Ingredients
  

  • 4 boneless pork chops
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 medium sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Place the pork chops in the bottom of the slow cooker. In a bowl, stir together the honey, Dijon mustard, heavy cream, minced garlic, paprika, salt, and black pepper. Pour the mixture over the pork chops.
  • Cover and cook on low for 6 hours until the pork chops are tender.
  • About 30 minutes before the pork is done, place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are soft, about 15 minutes.
  • Drain the sweet potatoes, then return them to the pot. Add the butter and milk. Mash until smooth.
  • Serve the pork chops with the cream sauce spooned over the top and the sweet potato mash on the side. Sprinkle with chopped fresh parsley.

Notes

If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it thicken slightly. The mash stays creamy if you mash it right after draining while the potatoes are still hot. Leftovers reheat well in the microwave with a splash of milk stirred into the mash to loosen it back up.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Potato Masher