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Pork Chops With Caramelized Onion-mushroom Sauce

Yields1 ServingPrep Time15 minsCook Time8 hrsTotal Time8 hrs 15 mins

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).

 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)
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.

3

Remove.

4

Add onions and lightly brown.

5

Remove.

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.

10

EXTRACT BAY LEAF.

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).

15

Serve over cooked rice.

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