Alright, I have been excited to share this recipe with you but have struggled to find the time to post! I am telling you, my days are just flying by lately! One thing that I really try to make time for no matter how busy we are is family dinner! I feel very strongly about it (you may remember this post from years ago). When life gets busy I like to look for recipes that I can mostly make ahead. I love this recipe for that reason. You can get more than half of the work done earlier in the day when the kids are in school or taking a nap (I remember those days). I have made these pork chops several times over the last couple of weeks and have tweeked the original recipe a bit to get it just right for my family. One time I added sauted mushrooms to the sauce which I thought was FANTASTIC but my boys were not as impressed. Silly kids! If you like mushrooms, I would recommend adding them. Yum! I like to serve these pork chops with mashed potatoes. My favorite mashed potato recipe is here, although on sometimes add less butter and sour cream even though it tastes so good:) Also I have tried using half and half in this recipe instead of cream with great results. Not quite as creamy, but still wonderful!
Enjoy this recipe–it is easy and SO delicious! I hope you all have a wonderful week! I have a line up of super yummy recipes to post–I just need to find time to post! Wrapping up school for the year is always a bit crazy for us with so much going on! It is fun though and I will squeeze in some blogging time somewhere! xo
- 2-3 pounds pork loin chops
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- ½ small yellow onion, diced (about ¼ cup)
- 3-4 cloves garlic, minced
- Salt and pepper
- Thyme powder
- Mustard powder
- 1 cup Chicken Broth
- ¾ cup heavy cream or half and half
- 1 Tablespoon corn starch
- 1 teaspoon dried or 1 Tablespoon fresh parsley
- 1 teaspoon dried or 1 Tablespoon fresh basil
- Trim off most visible fat on the pork chops. Pat with a paper towel to remove excess moisture.
- Sprinkle pork chops with salt and pepper, thyme, and mustard.
- In a large skillet over medium high heat melt butter with olive oil.
- Add onion and garlic and saute for 2-3 minutes.
- With a slotted spoon remove garlic and onions to the bottom of the crockpot bowl, trying to leave most of the oil and butter in the pan.
- Brown the pork chops for about 2-3 minutes on each side and then put them in the crockpot over the onions and garlic in a single layer.
- Carefully add the chicken broth around the pork chops. I try to keep it from washing away the browning bits on top.
- The broth will not cover the chops, just surround them.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove pork chops and cover to keep warm.
- Add cream or half and half to the crockpot and whisk to incorporate. To thicken sauce add one tablespoon mixed with a small amount of cold water 9about ¼ cup) At this point you can turn the crockpot on high for 20 minutes or pour it into a small saucepan to finish it. On the stovetop cook until it boils for 2-3 minutes and reaches the desired consistency.
- Add additional salt and pepper to taste and stir in the dried or fresh herbs.
- Pour over pork chops and garnish with additional parsley, if desired.
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