- 1
Ingredients
- Dredge
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Sauce
- 1 stick butter - divided
- 2 tb olive oil
- 1 medium sized sweet onion, thin sliced
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tsp salt
- 4 cups chicken broth
- 1/2 cup cooking sherry
- 1 beef bouillon cube
- 3 lbs thick cut pork chops
- 1/4 cup corn starch
- 1/2 cup cream
- fresh parsley (optional)
Preparation
Step 1
In a large skillet heat olive oil and 2 tbl of butter over medium high heat
Dredge pork chops in flour mixture and when oil/butter is heated, sear pork chops for 2-3 minutes on each side
Lower heat to medium and add remaining butter to the skillet and melt
Add in the remaining dredge flour and whisk into onions to combine
Pour in the chicken broth and bring to a low boil, whisk continuously
Add in the spices, bouillon cube and cooking sherry and whisk to combine
Pour sauce into slow cooker over pork chops.. make sure that they are all covered
Cover and cook on Low for 8 hours or High for 2 and Low for 4
Pour sauce into skillet on oven, heated to medium / medium high (I used a measuring cup to transfer the liquid instead of trying to lift mine slow cooker)
Reserve one cup of sauce and add in the corn starch .. whisk to combine into a slurry
Pour slurry into the skillet sauce and add cream .. whisk to combine
Bring to a low boil and check for seasoning