Pork with Mustard and Thyme Butter

Servings 6 servings


  • 3 tablespoons olive oil
  • 2 pounds extra lean pork shoulder cut into 1-inch cubes
  • 4 large Idaho potatoes thinly sliced
  • 2 large onions thinly sliced
  • 2 large tart apples peeled, cored and thinly sliced
  • 1 1/2 cups dry white wine or use chicken broth
  • 1 tablespoon dried thyme
  • 2 tablespoons coarse grain mustard
  • 1/4 cup unsalted butter
  • sea salt and freshly ground black pepper to taste


  • Heat the olive oil in a large skillet over medium heat. Add pork cubes; sear for 5 minutes per side or until golden.
  • In a large crock cooker, place potatoes, onions and apples. Cover with pork cubes then pour wine over all.
  • In a small bowl, mix together thyme, mustard, butter, salt and pepper; blend well then add on top of ingredients in slow cooker.
  • Cover and cook on LOW for 8 hours or until pork is fork-tender.


SERVING SUGGESTION: A medley of steamed baby carrots with broccoli and cauliflower florets.
VEGETARIAN: Instead of pork, use 3 (15-ounce) cans of white beans, drained and rinsed.
GLUTEN FREE: Make sure wine (or broth) and mustard are gluten-free.
NUTRITION: 273 Calories; 15g Fat (55.5% calories from fat); 3g Protein; 24g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat.
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