Ingredients

The following ingredients have 4 Servings
  • 4 bone in, blade-cut pork chops (8-10 ounce, ¾ inch thick, trimmed)
  • 4 slices bacon (chopped)
  • 3 onions (halved and sliced ½ inch thick)
  • 8 ounces mushrooms (sliced)
  • 2 Tablespoons butter
  • ⅓ cup all-purpose flour
  • 3 garlic cloves (minced)
  • 1 teaspoon dried thyme
  • 1 cup chicken stock
  • 1 1/2 Tablespoons low sodium soy sauce
  • ½ Tablespoon Worcestershire sauce
  • ¼ cup brown sugar (packed)
  • 2 bay leaves
  • Salt and Pepper
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon minced fresh parsley

Instruction

  • Using a 12 inch skillet, cook bacon over medium heat until it is crispy, about 5-7 minutes.
  • Add onions and mushrooms, and butter, and cook until softened and lightly browned, about 10 minutes.
  • Stir in flour, garlic, and thyme, and stir in, cooking for 1 minute.
  • Slowly stir in the chicken stock, scraping any brown bits off the sides and bottom, and stir smoothing out any of the lumps.
  • Transfer everything in the skillet to a 5-7 quart crock pot.
  • Stir in soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, and bay leaves.
  • Season pork chops with salt and pepper and place into the slow cooker, covering with the mixtures.
  • Cook until pork is fork tender, about 7-8 hours on low or 4-5 hours on high heat.
  • Once pork chops are tender, transfer to serving dish, and cover loosely with foil. Let sit for 5 minutes.
  • Discard bay leaves.
  • Using a large spoon, skim fat off the surface of the sauce, stir in vinegar, and parsley, and season to taste with salt and pepper.
  • Spoon sauce over chops and serve.