Ingredients
Scale
- 2 pounds bone-in pork loin chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 small yellow onion diced (about 1/4 cup)
- 2–3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon dried mustard powder
- 1/8–1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
Instructions
- Sprinkle each side of the pork chops with thyme, salt, pepper, and mustard powder.
- In a large skillet over medium-high heat, melt the butter with olive oil.
- Add the onion and garlic to the skillet and sauté for about 2 minutes.
- Move the onions and garlic to one side of the pan and add the seasoned pork chops.
- Sauté the pork chops for about 2 minutes on each side until lightly browned.
- Transfer the contents of the pan to a slow cooker.
- Add in the chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove the pork chops and cover them to keep warm.
- Add the cream to the slow cooker and whisk the liquid to combine.
- To thicken the sauce, pour the liquid into a small saucepan and whisk in the cornstarch.
- Bring the sauce to a boil for 2-3 minutes until thickened to the desired consistency.
- Add additional salt and pepper to taste.
- Pour the thickened sauce over the pork chops and garnish with freeze-dried herbs.
Notes
For a thicker sauce, allow it to simmer longer after adding cornstarch.
Feel free to adjust the herbs according to your taste preferences.
Serve with mashed potatoes or rice to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 470
- Sugar: 0g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg