Crockpot Pork Chops with a Cream Sauce

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These pork chops are mouthwatering, tender fall apart, saucy perfection!  With just a little prep time you will have an incredibly satisfying meal that tastes like you were slaving away for hours!

When we sat down to enjoy these Levi said right away how tasty they were. He even said he loved the sauce, and he is not the biggest sauce person! That was high praise! I knew I had a keeper recipe here.

This meal was pretty quick to prep, which was perfect for me because I had tons of vacation prep to do on Sunday! It is time time for the annual family migration to Lake Vallecito, Co! I love this little getaway because I get to see my sister and her husband. We always have fun playing in the lake, playing board games and just hanging out with great food and good strong drinks. It’s nice to have a relaxing getaway!

While these chops were simmering away in the crockpot I took that time to get the chicken prepped for Green Chile Chicken Enchiladas. And then I fire roasted some tomatillos and jalapeños and whipped up a quick salsa verde. I did save the Rasperry Lemonade Cheescakes for later though. I don’t think those would last the three days before we left without us eating them all!

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Ingredients:

  • 2 Thick Cut Boneless Pork Chops
  • 2 tsp Salt
  • 1 Tbsp Ground Mustard
  • 1 Tbsp Rosemary
  • 1 Tbsp Grapeseed oil, or your favorite cooking oil
  • 1/2 Yellow Onion, finely chopped
  • 2 Cloves Garlic, minced
  • 3 Cups Chicken Stock
  • 1 Tbsp Cornstarch
  • 1/2 Cup Heavy Cream
  • Ground Black Pepper to taste
  • Fresh or dried basil to garnish

In a medium skillet over medium heat add the oil and onions. Sautée for 2 minutes, add garlic and sautée for another minute. Rub in the salt, mustard and rosemary on both sides of the chops. In the skillet move the onions and garlic to the side. Add the pork chops. Sear on each side for about 2 minutes each side. They should be slightly browned on the outside.

Add the chops, onions and garlic to the crockpot. Cover with chicken stock. Cook on high for 4 hours or on low for 6.

About 15 minutes before they are done take 1 cup liquid and as many onions as you can get out of the crockpot and add to a small saucepan. Over medium heat whisk in the cornstarch. Once that has dissolved slowly add the cream, whisking continuously. Bring to a simmer, whisking occasionally for about 10 minutes. Add black pepper to your preference. The sauce should thicken up enough that it will coat the back of a spoon.

Remove the chops from the crockpot, smother in the sauce and garnish with basil.

I hope you love these as much as we did! Let me know what you think 🙂

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