Pork Chops With Caramelized Onion-mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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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. Ingredients:
4 boneless pork chops |
flour |
salt & freshly ground black pepper, to taste |
6 medium fresh mushrooms, sliced |
2 tablespoons olive oil |
2 tablespoons unsalted butter, divided |
1 medium yellow onion, sliced and separated |
1 (14 1/2 ounce) can beef broth |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon dried parsley |
1 teaspoon dried thyme |
1/4 cup half-and-half (optional) |
1 -2 tablespoon cornstarch (optional) |
1 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.
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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