Sweet Creole Pork Chops
Serves 4 to 6. Recipe is by Julie Kay.
2 tablespoons Creole mustard
4 to 6 boneless pork chops
1 large onion, sliced
1 green bell pepper, sliced
1 (10-ounce) jar all fruit seedless raspberry jelly
5 tablespoons Catalina dressing
1. Spread a small amount of Creole mustard on each chop. Brown in a skillet on stove-top over medium-high heat.
2. Place in slow cooker with onion and green pepper slices.
3. Mix together jelly and Catalina dressing and spoon over chops in slow cooker.
4. Cook on low for 6 to 8 hours.