Ingredients
-
4
-
-
-
6
-
2
-
2
-
1
-
1
-
1 1/2
-
1
-
-
-
-
-
Directions
Pork Chops With Caramelized Onion-Mushroom Sauce, 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., these were soooo good..i’m not big on boneless porkchops cause no matter what i do/done they are always dry and tasteless..this is a definite keeper..tender ..tasty..lots of wow !!!..didn’t have fresh mushrooms..used canned and were still awesome..ty ty ty..huggzz Gail, The best meal I’ve ever made via crockpot. My husband and I each sighed with bliss at the first forkful. We had this over a wild rice blend, along with smothered green beans. used red wine to deglaze the pan, and milk and flour to thicken as I didn’t have 1/2 & 1/2 or cornstarch. My hyper-picky 6yo asked if she could have a second pork chop instead of dessert. awesome recipe.
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Steps
|
1
Done
|
Season Chops With Flour, Salt and Pepper. |
|
2
Done
|
Heat 2 Tablespoons Olive Oil in Cast Iron Skillet Over Medium-High Heat; Saut Chops Until Golden Brown. |
|
3
Done
|
Remove. |
|
4
Done
|
Add Onions and Lightly Brown. |
|
5
Done
|
Remove. |
|
6
Done
|
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
Done
|
Pour Remaining Beef Broth Into Crock Pot. |
|
8
Done
|
Add Sauce from Skillet, Worcestershire and Spices; Add Chops, Onions and Mushrooms. |
|
9
Done
|
Cover and Cook on Low Heat Setting For 7-8 Hours, Until Very Tender. |
|
10
Done
|
Extract Bay Leaf. |
