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Ingredientes
- 8 x boneless pork chops
- 6 lrg sweet onions peeled, thick sliced (Bermuda or possibly Walla Walla is good)
- 2 tsp salt
- 2 tsp freshly-grnd black pepper
- 1 c. chicken broth
- 1/2 c. cream sherry or possibly dry white wine
- 4 Tbsp. minced fresh chives
Direcciones
- Trim excess fat from chops. Using a large skillet, saute/fry 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 sufficient to brown (about 2 to 3 min each side). When you have turned each chop, sprinkle with a healthy pinch of salt and a generous amount of freshly-grnd black pepper. Remove chops to a large platter.
- Turn off the heat; add in broth to skillet and scrape up the pan juices and any bits which remain.
- Layer onions and chops in crockpot, beginning and ending with onions; add in the broth.
- Cover and cook on LOW for 8 to 10 hrs. Sprinkle with chives before serving, or possibly add in chives during last hour of cooking.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 199 | |
| Calories from Fat 55 | 28% |
| Total Fat 6.07g | 8% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 890mg | 37% |
| Potassium 595mg | 17% |
| Total Carbs 10.3g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 6.48g | 4% |
| Protein 21.43g | 34% |
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