BONELESS PORK CHOPS AND BUTTERNUT SQUASH RECIPES

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Steps:

• In a pie plate, whisk together the flour, salt, pepper, cayenne and thyme leaves. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
• Heat the oil and butter in a large skillet over medium-high heat. Add the pork chops to the pan (work in two batches if the need be) and cook for 3 minutes on each side. Remove them to a plate.
• Add the onions to the skillet and cook for about 5 minutes, until lightly golden and slightly softened. Remove from the heat.
• Add the cream of mushroom soup, chicken broth and Worcestershire sauce to the base of a 6- to 8-quart slow cooker. Whisk everything to combine. Add the onions and thyme sprigs, the nestle the pork chops into the broth mixture. Cover and cook over high heat for 1 hour, then reduce to low heat for 2 more hours, until tender. Serve the pork chops with some of the gravy, onions, and a sprinkle of fresh thyme leaves, over cooked egg noodles or mashed potatoes, if you like.