4-Ingredient Slow Cooker Spring Sunset Pork Chops
Servings: 4
Ingredients
4 raw pork sirloin chops, about 1 inch thick (2 to 2 1/2 pounds total)
1 pound baby potatoes, halved (or quartered if large)
1 cup baby carrots (or sliced carrots)
1 cup prepared honey-mustard dressing (bottled salad dressing)
Directions
Lay the raw pork sirloin chops in a single layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly, but try to keep most of the meat touching the bottom so it cooks evenly and stays moist.
Scatter the baby potatoes over and around the pork chops, tucking them down toward the sides of the slow cooker so they sit in some of the juices as they cook.
Add the baby carrots on top of the potatoes and pork. There is no need to stir; just let them sit where they fall.
Pour the honey-mustard dressing evenly over the pork chops and vegetables, making sure all of the meat is lightly coated. Do not add extra water—there will be plenty of liquid once the pork and vegetables release their juices.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and the potatoes and carrots are easily pierced with a fork. The pork should reach at least 145°F in the thickest part.
