I loved this! It would have been even better had the weather been cold, but I will never complain about a sunny afternoon in February!
1 1/2-2 lbs. pork butt chops, trimmed of fat (as much as possible)
2 T. grainy mustard
2 T. olive oil
1 large yellow onion, sliced lengthwise
1/2 t. dried thyme
1 t. kosher salt
1/2 t. freshly ground black pepper
1 1/2 c. fresh apple cider (I used apple juice)
2 cups apples, cut into medium sized chunks
Cut the pork into bite-sized pieces. Rub the pieces with the grainy mustard and sprinkle with salt & pepper. Heat the olive oil in a large pan over medium-high heat and add the pork, working in batches if the pan doesn't fit all of the meat in one layer. Brown meat until you don't see any pink left, remove from the pan, and set aside.
Add onions to the pan and cook until limp. Add thyme, salt, and pepper to the onions and stir. Add cider and deglaze the pan, scraping any brown bits off the bottom. Transfer the onion mixture and the pork to a slow-cooker. Add apple chunks and stir. Cook on low for 6-8 hours. Serve with mashed potatoes and veggies.