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Slow Cooked Smothered Pork Chops

Pork

Cook's Country pg 9

3/18/2008

Rating:

(5.0) by 1 users

Ingredients:

4 slices bacon, chopped fine
vegetable oil if necessary
4 bone-in blade-cut pork chops, about 3/4 inch thick
salt & pepper
3 yellow onions, halved & sliced into 1/2 inch half-moons
1 tsp plus 1 T light brown sugar
1/4 cup plus 2 T water
3 garlic cloves, minced
2 tsp minced fresh thyme
3 cupslow sodium chicken broth
1 T soy sauce
2 bay leaves
1 T cornstarch
1 T cider vinegar
1 T minced fresh parsley

Instructions:

1. Fry bacon in large skillet over med-high heat until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels, leaving fat in pan (you should have 2 T fat; if not, add oil). Refrigerate bacon.
2. Heat fat over high heat until smoking. Meanwhile, pat pork chops dry with paper towels & sprinkle with salt & pepper. Cook 3 chops until golden brown on both sides, about 3 minutes per side. Transfer chops to slow-cookere insert. Repeat with remainng chops & transfer to slow-cooker insert.
3. Pour off all but 1 tsp fat from skillet; add onions, 1 tsp brown sugar, 1/4 tsp salt & 1/4 cup water to now empty skillet. Using wooden spoon, scrape browned bis from pan bottom 7 cook over med-high heat until onions are soft, about 6 minutes. Stir in garlic & thyme & cook until fragrant, about 30 seconds longer. Pour onion mixture over chops. Add broth, soy sauce & remaining 1 T brown sugar to skillet, bring to boil & add bay leaves. Pour mixture over onions in slow cooker.
4. Cover slow cooker & cook on low until pork is very tender, about 8 hours or cook on high for 4 hours.
5. When ready to serve, reheat bacon in large saucepan until crisp & transfer to small bowl. Carefully transfer chops to serving platter with large spoon & tent with foil. Discard bay leaves & pour liquid through mesh strainer into now empty saucepan. Transfer solids to blender with 1 cup liquid & blend until smooth. Stir back into rermaining liquid in saucepan. Mix cornstarch & remaining 2 t water together in small bowl & stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt & pepper, pour over chops & sprinkle with bacon & parsley. Serve.

Serves 4.
We decided to omit the bacon next time. The meat was very tender, a bit dry -- but the gravy helped. I didn't have cider vinegar & probably not enough onions. Also, I used center cut chops.

This can be prepared through step 3 a day in advance. Refrigerate the chops separately & the onion & broth mixtures together. In the morning, place the chops in the slow cooker insert; bring the broth & onion mixture to a boil in a skillet, & pour it over the chops. Proceed as
directed.

Use blade chops.

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