Crockpot Mushroom Pork Chops

I've been searching for a mushroom pork chop recipe since Jaret and Sam's wedding luncheon. This isn't exactly the same as the Lion House version, but it is so very delicious and tender. This recipe can easily be halved.

Crockpot Mushroom Pork Chops

9 pork chops, boneless

1 T. butter

1 T. olive oil

salt and pepper

1/2 onion, chopped

8 oz. mushrooms, sliced

2 garlic cloves, minced

3 cups chicken stock

2 T. balsamic vinegar

1 cup half and half

cornstarch and cold water to thicken

Sprinkle pork chops with salt and pepper and then brown pork chops in butter and oil. Remove pork chops and place them in the crock pot. Add chopped onions and sliced mushrooms to skillet and saute until tender. Add garlic and saute for another 2 minutes. Add chicken stock and vinegar, and reduce until half. Add cream. Thicken as desired. Pour over pork chops and cook on LOW 7-8 hours or on HIGH 3-4 hours.

Note: Even though I thickened the sauce at the beginning, it needed thickened again before serving. I just removed the lid from the crockpot, added more cornstarch/water mixture, and turned the crockpot on high. I let it simmer, uncovered, for about 15-30 minutes until the sauce was thick. Next time I will just thicken it before serving.

I served this with mashed potatoes and broccoli. For anyone who cares, the sauce is only 50 calories per serving! Also, to make my mashed potatoes less fattening (but no less tasty), I always use lowfat buttermilk (rather than butter and milk or cream) to make them. They always turn out delicious!

Makes 9 servings of 1 pork chop and about 6-7 tablespoons of gravy.