Recipe by Caroline Cooks
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.
Top Review by Bev
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!
- 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)
Directions See How It's Made
- 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.