This recipe can make a simple family meal, or add more chops to serve a crowd. You can also make the large batch, and freeze some for those nights where cooking is not possible, but you still need to eat a real dinner instead of a bowl of ice cream. Note: when cooking more chops, do not increase the liquid or seasonings.
Take along chops
adapted from: mels kitchen cafe
3 slices bacon, diced
6-12 loin pork chops, bone-in, 3/4 inch thick
salt and pepper
2 large onions, quartered and sliced
2-3 large cloves garlic, minced
1 T brown sugar
2 t thyme, crumbled
2 bay leaves
2 c chicken broth
2 T soy sauce
1 T lemon juice or cider vinegar
3 T cornstarch
Fry bacon until golden, remove and set aside, reserving fat. Remove excess fat from pan, set aside to use if needed, leaving 1 T fat in the pan. Over medium high heat, brown chops until golden, seasoning each side with salt and pepper. Turn, repeat. When brown, layer in the crockpot. Continue browning, and seasoning each chop until all have been browned, use additional fat as needed.
In the same pan, add the onions, garlic and addition fat if needed. Sprinkle with 1 T brown sugar and saute onions until fragrant and golden brown. Add remaining ingredients through soy sauce. Simmer, scrapping up any brown bits. Pour over chops. Cover and cook on low 8 hours, or on high 4 hours.
Carefully remove chops, to platter. Remove and discard bay leaves. Skim excess fat from pan juices. If you want a smooth sauce, drain the onions in a sieve, then puree in a food processor. Pour juices into a 2 qt sauce pan, add the lemon juice, bring to a boil. Stir cornstarch into 1/4 c cold water, stir into the boiling pan juices and cook until thickened.
Ladle some gravy over the chops, sprinkle with reserved bacon and serve. Serve additional gravy with the standard accompaniments, potatoes, rice or noodles.
Recipe rating: Oh Yes! (will make again)
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key words: pork chops, crockpot, potlucks, shared meals