SMOTHERED PORK CHOPS SLOW COOKER RECIPES

Steps:

• Spray 4-quart slow cooker with cooking spray. Pat pork chops dry with paper towels; season both sides with pepper and salt.
• Heat 12-inch nonstick skillet over medium heat. Add bacon; cook and stir 6 to 8 minutes or until browned. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 1 tablespoon of bacon fat; reserving remaining fat for another use, or discard. Increase heat to medium-high; add pork chops to bacon drippings in skillet. Cook 3 to 5 minutes on each side or until browned. Transfer to slow cooker and stand pork chops up against sides of slow cooker, bone side down.
• Add onions to skillet. Cook and stir 3 to 5 minutes, or until softened. Add garlic; cook and stir 30 seconds. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 1 1/2 to 2 hours or until pork chops are just cook through (at least 145°F in center, but still moist.)
• Remove pork chops; cover with foil to keep warm. Remove bay leaves and discard. Increase slow cooker to High heat setting.
• In small bowl, beat cornstarch, vinegar and water with whisk. Stir into liquid in slow cooker. Cover; cook 15 to 20 minutes, or until slightly thickened.
• Ladle sauce over pork chops; serve immediately.

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.