This recipe may be a slight departure from that original one from more than just a few years ago but in my own way I…

  • 2 pounds pork loin chops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ small yellow onion, diced (or about ¼ cup)
  • 2-3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon dried mustard powder
  • ⅛ (or up to ¼) teaspoon pepper, depending on taste
  • 1½ cup chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon freeze dried parsley
  • 1 teaspoon freeze dried basil
  1. Sprinkle each side of pork chops with thyme, salt, pepper and mustard
  2. In large skillet over medium high heat melt butter with olive oil
  3. Add onion and garlic and saute for about 2 minutes
  4. Move onions and garlic to side of pan and add seasoned pork chops
  5. Saute for about 2 minutes on each side until lightly browned
  6. Transfer contents of pan to slow cooker
  7. Add chicken broth
  8. Cover and cook on low for 6-8 hours or high for 3-4
  9. Remove pork chops and cover to keep warm
  10. Add cream to slow cooker and whisk
  11. To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
  12. Bring to a boil for 2-3 minutes until thickened to desired consistency
  13. Add additional salt and pepper to taste
  14. Pour over pork chops and garnish with freeze dried herbs