Shoulder Chops

Serving Size100 g
per serve%
Energy619 kj
148 kcal
Fat7.14g
Saturated Fat2.47g
Monounsaturated Fat3.23g
Polyunsaturated Fat0.77g
Carbohydrates0g
Sugar-
Fibre0g
Protein19.55g
Salt0.19g
Cholesterol67mg
Potassium341mg

Cooking Idea

Ingredients

1 Tbsp vegetable or canola oil
2 1/2 pounds pork shoulder steaks
1 yellow onion
4 garlic cloves
2 cups chicken broth (or 2 cups of water and 2 tsp better than bouillon chicken base*)
1/2 pound (8 oz) mushrooms
2 Tbsp dijon mustard
1 Tbsp lemon juice
2 tsp dried tarragon
1 3/4 pound russet potatoes (about 4 medium potatoes)
1/4 cup half and half or cream, warmed
Cornstarch and water
Salt and pepper.

Trim your pork steaks of excess fat. Generously salt and pepper your pork steaks. Heat a large pan over medium heat on your stovetop. Add in the oil and let it heat for a minute. Arrange each of the pork steaks on the bottom of the pan so they are all in contact with the bottom of the pan (you may need to work in batches). Let the steaks brown for 5 minutes. Do not move the steaks or turn them over for the full 5 minutes. You’ll be tempted to move them or mess around with them, but don’t.
While the meat is browning prepare your vegetables. Dice the onion, mince the garlic and peel the potatoes. Slice the potatoes into quarter-inch rounds. Slice the mushrooms.
After 5 Mins remove the pork steaks and place them into the slow cooker. I only browned one side of the steaks for the sake of time but if you want you can brown both sides. Add the onion to the hot pan and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Pour the chicken broth in and deglaze the pan. Add the mixture to the slow cooker.
Stir the mushrooms, mustard, lemon juice and tarragon into the slow cooker.
Place the potatoes in an oven-safe dish that will fit inside your slow cooker. You can use a Pyrex,* Corningware* or cake pan*. Salt and pepper the potatoes and toss. Cover the dish with foil. Lower the dish into the slow cooker on top of the pork.
Then cover the slow cooker and cook on low for 8 hours.
Carefully remove the dish of potatoes and set aside. Pour the half and half into the sauce. Turn the slow cooker to the high setting. Stir 3 Tbsp of cornstarch and 3 Tbsp of cold water together in a small bowl until smooth. Stir the cornstarch slurry into the pot and let the sauce thicken without the lid for about 30 minutes.
Once sauce is thickened salt and pepper to taste. Serve sauce, mushrooms and pork over the top of the potatoes.