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Crockpot Pork chops recipe
Ingredients:
4 pork shoulder blade steaks
3 cloves garlic, minced
1 medium yellow onion, super fine dice
1 Tbsp. brown sugar
1 Tbsp. cornstarch
1/4 cup red wine
2 cups chicken or beef broth
1 bay leaf
1/4 cup basil, chopped
1/4 cup parsley, chopped
salt and pepper to taste
coconut oil
Directions:
Take out the chops to come up to room temperature, about 30 minutes. Salt and pepper the steaks.
Heat a stainless steel pan over medium high heat. Once hot, add about 1 tbsp. coconut oil. Lay the chops in the pan and do not try to move them around. Let them sear for 3 to 4 minutes. They should release from the bottom of the pan when you turn them over.
Turn the chops over and cook an additional 3 to 4 minutes on the second side. Once they are done, place the chops on a clean plate and cover with foil to keep warm.
Add another tablespoon of oil to the pan and add the onion. Saute the onion for 5 to 7 minutes and they turn golden brown.
Place the minced garlic in the onions and sauté for an additional minute. Pour in the red wine to deglaze the pan. Stir the mixture to release the flavorful bits stuck to the bottom of the pan.
Add the brown sugar and stir to dissolve.
Pour the cornstarch into the chicken broth and stir or whisk to dissolve. Remember, always add the cornstarch to a cold liquid.
Pour the cornstarch/broth liquid into the wine and onion mixture and bring to a boil. Stir for about a minute until if thickens.
Place the chops into a crockpot or slow cooker and include any juice that was on the plate. Pour the onion/wine mixture over the chops. Add the chopped parsley and basil and cover and cook on high for 4 hours or low for 7.
You can serve this up with mashed potatoes, cauliflower mash, rice or any side dish you like. The chops turn out super moist and full of flavor!
Enjoy!
Thanks for watching and sharing!
Rockin Robin
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