Pork Chops With Caramelized Onion-Mushroom Sauce

Total Time
8hrs 15mins
15 mins
8 hrs

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.

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  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.
  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.