Tuesday, June 13, 2017

Recipe: Crockpot Pork Chops and Onion Gravy

I made this a few weeks ago, not expecting too much but needing something quick and easy with a bare pantry. Surprise - it turned out really tasty! In fact, I'll definitely be making this again (and I'll try to remember to take photos so that I can add them here). The gravy created with this recipe is very versatile; I think it would work well with chicken or with the addition of other vegetables, like sweet peppers. Let me know if you give it a try.

Crockpot Pork Chops and Onion Gravy (adapted from this Betty Crocker recipe)


3 pork chops (I used bone-in, but boneless would work well too)
1 medium onion, sliced
2 cloves of garlic, thinly sliced
2 bay leaves
handful of lemon balm or other fresh herbs, keeping leaves on the stems (optional)
1 1/2 cup chicken broth
2 tsp Worcestershire sauce
2 tbsp water
2 tbsp cornstarch
1 tbsp white wine (or white wine vinegar)
cooked rice, to serve

  1. Pat the pork chops dry and season with salt and pepper. Cook in a small amount of oil over medium heat until browned, about 4 minutes on each side. Transfer to the crockpot.
  2. Add the onions to the warm pan and fry for 4 minutes or until softened. Add the garlic and cook for 1 minute more. Transfer to the crockpot. Top with bay leaves and fresh herbs, if using.
  3. Whisk Worcestershire sauce into broth. Add to crockpot.
  4. Cook on LOW 2 hours, until pork chops are cooked through.
  5. Transfer pork chops to a plate. Increase crockpot setting to HIGH.
  6. Whisk together water, cornstarch and wine. Stir into crockpot, stirring until thickened. Return pork chops to the crockpot, stirring to rewarm and coat in onion gravy. Serve with rice.

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