Slow cooked boneless pork chops

By TheKitchenQueen

what for dinner moms? website

Ingredients

• 4 boneless pork chops, thick cut, salt and pepper both sides
• 6 slices of bacon, cut in half
• 1 sweet onion, diced
• 1/4 cup of water plus 2 tablespoons, divided
• 1 TBSP brown sugar
• 2 tsp garlic, minced
• 3 cups chicken stock
• 2 TBSP Worcestershire sauce
• 2 bay leaves
• 1 TBSP corn starch
• 2 TBSP apple cider vinegar
• dried parsley, for garnish

Preparation

Step 1

Cook bacon over medium high heat until crispy. Remove the bacon from the pan with a slotted spoon and transfer to a paper-towel lined plate to drain, then store it in the fridge until later.
Leave about 2-3 tablespoons of bacon drippings in the pan reserve extra to use a bit later. Add the pork chops to the pan and cook for two to three minutes per side, until they are nicely browned. Transfer the browned pork chops to the slow cooker.
Add a bit more bacon grease to the pan if you have it. If there is no remaining fat add about a teaspoon of canola oil. Add the onions, a pinch of salt, and 1/4 cup water and cook until the onions are translucent. Use a wooden spoon to scrape up the browned bits of pork chop on the bottom of the pan.
Add in garlic and cook for another minute or two.
Pour this mixture over the pork chops.
To the skillet combine chicken stock, Worcestershire sauce and brown sugar and bring to a boil. Pour liquid over the pork chops.
Add bay leaves to the slow cooker and cook on low for 7-8 hours, until the pork chops are tender.
Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer to a plate. Place the pork chops in a warm oven or cover them with foil to keep them warm while you make the sauce.
Pour the liquid from the slow cooker into a large saucepan. Beat with an with an immersion blender for about 30 seconds to 1 minute until smooth. Heat gravy to medium high heat.
In a small bowl combine 2 tablespoons cold water with 1 tablespoon corn starch. Pour this mixture into the sauce pan cook for about 5 minutes, until the sauce has thickened and is bubbly.
Stir in the vinegar, crumble the bacon that you cooked earlier in the recipe and add it to the pan, and season with salt and pepper to taste.