Pork Chops With Caramelized Onion-mushroom Sauce

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. (Recipes courtesy of Food.com - Chef Caroline Cooks).

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Category: Pork Chops -

Ready in: 15m - Cooking time: 8h -

Pork Chops With Caramelized Onion-mushroom Sauce

Ingredients

For 4 Servings(s)

Recipe

4 boneless pork chops
0.5 flour
salt & freshly ground black pepper, to taste
6 medium fresh mushrooms, sliced
2 tablespoon(s) olive oil
2 tablespoon(s) unsalted butter, divided
1 medium yellow onion, sliced and separated
1 (14 1/2 ounce) can beef broth
1.5 teaspoon(s) Worcestershire sauce
1 teaspoon(s) dried parsley
1 teaspoon(s) dried thyme
0.25 cup(s) half-and-half (optional)
teaspoon(s) cornstarch (optional)
1 bay leaf (optional)

Pork Chops With Caramelized Onion-mushroom Sauce Directions

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.
Remove.
Add onions and lightly brown.
Remove.
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.