Crockpot Pork Chops
===================
Makes: 6-8 servings
8 boneless pork chops
6 large sweet onions (Bermuda or Walla Walla is good),
peeled and sliced thickly
2 t. salt
2 t. pepper
1 c. chicken broth
1/2 c. cream sherry or dry white wine
4 T. fresh chives, chopped
Trim excess fat from chops. Using a large skillet, saute
the onion slices over medium heat. Try to keep the rounds
intact if possible. Remove them to a large plate; set
aside.
Turn heat to medium high and brown each chop well on both
sides; keep them in the skillet only long enough to brown
(about 2-3 minutes each side). When you have turned each
chop, sprinkle with a pinch of salt and a generous amount
of freshly ground black pepper. Remove chops to a large
platter.
Turn off the heat; add broth to skillet and scrape up the
pan juices and any bits that remain.
Layer onions and chops in crockpot, beginning and ending
with onions; add the broth.
Cover and cook on Low for 8-10 hours. Sprinkle with chives
before serving, or add chives during last hour of cooking.
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