cotelettes de porc à la moutarde
5 hours (slow cooker) + 15 minutes • 4 servings


For the first time in Firebarns history, the recipe of the week is brought to you by Sam Di Tommaso aka @sam_foodndrinks, who has been a brand ambassador for Firebarns for several years now. A food and BBQ enthusiast who knows how to make beautiful presentations with everything he touches in the kitchen. This week he's bringing us decadent Mustard Pork Chops made with our Firebarns Baseball Mustard and grainy mustard. All served in a creamy sauce that can be enhanced with bouquets of fresh herbs (thyme and mint) during cooking. A recipe to accompany your choice of green vegetables (green beans, snow peas, bok choy, etc.) and/or with buttered rice.


  • 4 boneless pork chops
  • 2 tbsp. tablespoon of olive oil
  • 2 onions finely chopped
  • 2 tbsp. tablespoon of all-purpose flour
  • 1 cup chicken broth
  • 2 tbsp. tablespoon of whole-grain mustard
  • 2 tbsp. tbsp Firebarns Baseball Mustard
  • 1 C. tablespoon of maple syrup (optional)
  • 1/4 cup 35% cooking cream
  • Salt and pepper
  • Small bouquet of fresh herbs (thyme and mint) to serve (optional)


  1. Heat a large skillet over medium-high heat and brown the pork chops in the oil. Place in slow cooker.
  2. In the same pan, deglaze the cooking juices using the chopped onion.
  3. Once the onion is lightly browned, sprinkle the flour, mix and add the chicken broth, whole-grain mustard, Firebarns Baseball Mustard and maple syrup (optional). Bring to the boil, rubbing the bottom well with a spatula. Add salt and pepper to taste and pour the mixture over the chops in the slow cooker.
  4. Place the lid on the slow cooker and set the cooking time to 5 hours on low.
  5. At the end of cooking in the slow cooker, remove the pork chops and add the 35% cooking cream to the cooking juices to make a sauce that you will pour over your meat.
  6. Serve with green vegetables (green beans, peas, bok choy, etc.) and/or with buttered rice, if you wish.

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