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8 boneless pork chops
6 large sweet onions -- peeled, thick sliced (Bermuda or Walla Walla is good)
2 teaspoons salt
2 teaspoons freshly-ground black pepper
1 cup chicken broth
1/2 cup cream sherry or dry white wine
4 tablespoons chopped fresh chives
Trim excess fat from chops. Using a large skillet, sauté the onion slices over medium heat. Try to keep the rounds intact if possible. Remove them to a large plate; set aside.
Turn heat to medium-high and brown each chop well on both sides; keep them in the skillet only long enough to brown (about 2 to 3 minutes each side). When you have turned each chop, sprinkle with a pinch of salt and a generous amount of freshly-ground black pepper. Remove chops to a large platter. Turn off the heat; add broth to skillet and scrape up the pan juices and any bits that remain.
Layer onions and chops in slow cooker, beginning and ending with onions; add the broth.
Cover and cook on LOW for 8 to 10 hours. Sprinkle with chives before serving, or add chives during last hour of cooking.
This recipe yields 6 to 8 servings.
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