A delightful dish of tender pork chops smothered in a creamy mushroom and onion sauce, perfect for a comforting meal.
Season the pork chops with flour, salt, and pepper.
Ensure the pork chops are evenly coated for a consistent sear.
Heat olive oil in a cast iron skillet over medium-high heat and sear the pork chops until golden brown on both sides.
Searing locks in the juices, keeping the pork chops tender.
Remove the pork chops from the skillet and set aside.
Place the pork chops on a plate to catch any juices.
Add onions to the skillet and sauté until lightly browned.
Stir frequently to prevent burning.
Remove the onions and set aside.
Keep the onions separate to add later.
Melt butter in the skillet, then add mushrooms and cook until tender.
Cook until the mushrooms release their moisture and start to brown.
Deglaze the skillet with a small amount of beef broth, scraping up any browned bits.
This adds depth of flavor to the sauce.
Transfer the deglazed mixture, remaining beef broth, Worcestershire sauce, parsley, thyme, bay leaf, pork chops, onions, and mushrooms to a crock pot.
Layer the ingredients evenly for consistent cooking.
Cover and cook on low heat for 7-8 hours until the pork chops are tender.
Avoid lifting the lid to maintain a consistent temperature.
Remove the bay leaf from the crock pot.
Bay leaves are not edible and should be discarded.
Turn the crock pot to high heat and add butter.
This helps to enrich the sauce.
Mix cornstarch with half-and-half in a mixing bowl until smooth, then whisk into the crock pot.
Ensure there are no lumps in the mixture before adding.
Cook for an additional 15-20 minutes until the sauce thickens to your liking.
Stir occasionally to prevent sticking.
Serve the pork chops with the creamy mushroom-onion sauce over cooked rice or mashed potatoes.
Garnish with fresh parsley for a pop of color.
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