This entree was inspired from a French Restaurant I visited years ago. It was the first time I came home and tried to re-create what I had eaten without a recipe. Over the years, I’ve tweaked it a few times. Now I’ve modified it for the slow cooker.
Ingredients:
10 thick cut pork chops
1 yellow onion, sliced
1/4 cup of honey
2 Tbsp of dijon mustard
1 cup of chicken broth
1/4 cup of water
1/4 cup of flour
1 jar of dill pickle “stackers”, julienned
2 Tbsp of pickle juice
salt and pepper to taste
Place onion, honey, mustard, broth and pork chops in a slow cooker. Cook on low for 6 hours.
Remove pork chops and cover with foil.
Meanwhile, to make the sauce, pour all the juices from the slow cooker into a large skillet. Cook over medium heat. In a separate bowl, mix flour and water to create a slurry. Add the slurry to the juices and bring to a boil.
Add julienned pickles and pickle juice. Cook another 5 minutes or until sauce begins to thicken.
Place pork chops on a serving plate. Pour sauce and pickles on top.