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.
- 4 boneless pork chops
- 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)
- Season chops with flour, salt and pepper.
- Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.
- Add onions and lightly brown.
- Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
- Pour remaining beef broth into crock pot.
- Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
- Cover and cook on LOW heat setting for 7-8 hours, until very tender.
- EXTRACT BAY LEAF.
- Turn temperature to HIGH; add 1 tablespoons butter.
- Mix cornstarch with Half and Half.
- Whisk to blend well. Add to crock pot and whisk.
- Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
- Serve over cooked rice.
This is THE most fabulous pork chop recipe I have ever tasted in my life. That is not an over statement! At the first taste of this very tender, moist chop, my husband declared it as the best pork he has ever tasted. Now, that comes from a man that always has to put barbecue sauce on every piece of pork he has, regardless of the way it is prepared. This time though, NO barbecue sauce was brought to the table! : ) The spice in this recipe are right on target. The pork is the most tender I have ever tasted. There is not one thing I would change about this recipe, it is perfect! I used 6 rather thick boneless pork loin chops and added a generous amount of mushrooms. For the gravy that was perfection, I did not have any cornstarch on hand, so I subbed flour (however, I know the cornstarch would have worked just as well). I will definitely make this one again and again and again. Thanks so much, Caroline Cooks!
This is one of the best crockpot recipes I have ever had! I added a clove of garlic, minced and used thick cut loin chops. The sauce thickened with half and half (I used fat-free) was very rich and creamy. I also used the bay leaf and fresh parsley. The only change I would make is maybe add another onion next time, just because we love caramelized onions. This one will be used in the RV also, where I do a lot of crockpot cooking.
This is sooo good! Loved it with mashed potatoes and the sauce. Will try 2 T. cornstarch next time as we like sauces a little thicker. The meat was so tender and nice, didn't need a knife.