Lip-smackin'-good. Crock-pot-easy. Diner-pleaser. Nice presentation. Is there anything better? NAAAAAAAH. Caroline's note: Lots of people don't use Bay Leaf; however, it adds tremendously to this dish; just don't forget to take it out before serving. (Recipes courtesy of Food.com - Chef Caroline Cooks).
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 15 minsCook Time 8 hrsTotal Time 8 hrs 15 mins
Ingredients 1 boneless pork chops
0.13 flour
salt & freshly ground black pepper, to taste
1.50 medium fresh mushrooms, sliced
0.50 tbsp olive oil
0.50 tbsp unsalted butter, divided
0.25 medium yellow onion, sliced and separated
14.50 oz can beef broth
0.38 tsp Worcestershire sauce
0.25 tsp dried parsley
0.25 tsp dried thyme
0.06 cup half-and-half (optional)
teaspoon cornstarch (optional)
0.25 bay leaf (optional)
Directions 1 Season chops with flour, salt and pepper.
2 Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.
4 Add onions and lightly brown.
6 Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
7 Pour remaining beef broth into crock pot.
8 Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
9 Cover and cook on LOW heat setting for 7-8 hours, until very tender.
11 Turn temperature to HIGH; add 1 tablespoons butter.
12 Mix cornstarch with Half and Half.
13 Whisk to blend well. Add to crock pot and whisk.
14 Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
Ingredients 1 boneless pork chops
0.13 flour
salt & freshly ground black pepper, to taste
1.50 medium fresh mushrooms, sliced
0.50 tbsp olive oil
0.50 tbsp unsalted butter, divided
0.25 medium yellow onion, sliced and separated
14.50 oz can beef broth
0.38 tsp Worcestershire sauce
0.25 tsp dried parsley
0.25 tsp dried thyme
0.06 cup half-and-half (optional)
teaspoon cornstarch (optional)
0.25 bay leaf (optional)
Directions 1 Season chops with flour, salt and pepper.
2 Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.
4 Add onions and lightly brown.
6 Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
7 Pour remaining beef broth into crock pot.
8 Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
9 Cover and cook on LOW heat setting for 7-8 hours, until very tender.
11 Turn temperature to HIGH; add 1 tablespoons butter.
12 Mix cornstarch with Half and Half.
13 Whisk to blend well. Add to crock pot and whisk.
14 Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
Pork Chops With Caramelized Onion-mushroom Sauce
