Busters Recipes

Joanie's Crock Pot Pork Chops
 
8 boneless pork chops
6 large Walla Walla sweet onions, peeled and sliced thickly
2 tsp. salt
2 tsp. ground black pepper
1 cup chicken broth
1/2 cup cream sherry or dry white wine
4 TB fresh chives, chopped

Trim excess fat from chops. Using a large skillet, saute 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 2-3 minutes each side).

When you have turned each chop, sprinkle with a pinch of salt and a generous
amount of 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 crock pot, beginning and ending with onions; add
the broth.

Cover and cook on LOW heat setting for 8 to 10 hours.

Sprinkle with chives before serving, or add chives during last hour of
cooking.

Serves 6 to 8.

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