Braised Pork Chop wiht Peaches

By debrcovey

Slow cooker

Ingredients

• 6 6 1.5 bone-in pork loin chops, each about 1.5 inches thick
• salt and freshly ground pepper
• 2 2 2 Tblsp olive oil
• 2 2 2 slices canadian bacon, finely chopped
• 1 1 1 large yellow onion, halved and thinly sliced
• 6 6 6 cloves garlic, sliced lengthwise
• 1/2 1/2 1/2 cup pale ale or lager
• 1/2 1/2 1/2 cup chicken stock
• 2 2 2 Tblsp cider vinegar or white wine vinegar
• arugula and peach salad

Details

Servings 6

Preparation

Step 1

Season the pork chops generously on both sides with salt and pepper. In a large heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches if necessary to avoid crowding, add the chops and sear, turning once, until golen brown on both sides, 8-10 minutes total. transfer the chops to a plate.

Pour off all the fat from the pan and return it to medium-high heat. Add the bacon and onion and saute until they begin to brown, 7-8 minutes. Add the garlic, then pur in the ale and stir to dislodge any browned bits from the pan bottom. Stir in the stock, vinegar, 1/2 tsp salt, and several grinds of pepper, and then transfer the contents of the pan to a slow cooker. Stack the pork chops on top. Cover and cook on the low setting for 7 hours. Chops will be tender.

Transfer the pork chops to warm individual plates and sponn some of the braising liquid over the chops. Mound the salad on top or side.