Pork Chops With Caramelized Onion-Mushroom Sauce - cooking recipe

Ingredients

4 boneless pork chops
flour
salt & freshly ground black pepper, to taste
6 medium fresh mushrooms, sliced
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 medium yellow onion, sliced and separated
1 (14 1/2 ounce) can beef broth
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 cup half-and-half (optional)
1 -2 tablespoon cornstarch (optional)
1 bay leaf (optional)

Preparation

Season chops with flour, salt and pepper.
Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; saute chops until golden brown.
Remove.
Add onions and lightly brown.
Remove.
Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
Pour remaining beef broth into crock pot.
Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
Cover and cook on LOW heat setting for 7-8 hours, until very tender.
EXTRACT BAY LEAF.
Turn temperature to HIGH; add 1 tablespoons butter.
Mix cornstarch with Half and Half.
Whisk to blend well. Add to crock pot and whisk.
Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
Serve over cooked rice.