Pork Chops With Caramelized Onion-Mushroom Sauce
photo by GoulashGourmet
- Ready In:
- 8hrs 15mins
- 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.
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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 a GREAT crock pot recipe because it had wonderful flavors even after cooking for so long. It's also great because it would be fantastic to serve to dinner guests. I made this recipe as posted except I used a 3# pork sirloin roast. I cut the roast into 5 thick chops and it worked out well. As with so many people's crock pots, mine runs hot so after 5 hours on low, I turned it down to warm until I was ready to make the sauce. The leftovers are in the freezer since I'm cooking for 2 now and we look forward to having it again soon.
I'm so glad to have stumbled across this recipe. I used boneless pork loin chops and caramelized a bit more of the onions. I used 2% milk with the cornstarch and it worked out well. I did add the whole 8oz. of mushrooms since we like them. My pork was done to perfection in 7 hours. The gravy was amazing on potatoes. My husband really loved this and said to put this on make again list.
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This was a fabulous dish, although I did make a few changes. I didn't have pork chops, so used pork blade steaks instead & it still turned out great. I used more mushrooms, added a clove of garlic and used water instead of half and half to thicken. The prep for this dish is a little more than the average slow cooker recipe, but well worth it. I served with garlic mashed potatoes and green beans. I ended up wth lots of the gravy, so I'll use more meat next time. Will definitely make again!
mmm Caroline the sauce on these pork chops is outstanding! DH loved them with mashed potatoes. I used olive oil instead of the butter and 2% milk for the half and half; and a crisp white wine to deglaze the pan; also used fresh parsley from the garden. Served them with baby carrots. A wonderful meal that will be repeated many times. Thanks for sharing!
RECIPE SUBMITTED BY
<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! 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