| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Crockpot, Meats |
4 |
Servings |
INGREDIENTS
|
|
– Marne Parry PKKW92A |
| 1 |
md |
Onion, thinly sliced |
| 2 |
cl |
Garlaic; minced |
| 1/4 |
c |
Finely chopped parsley |
| 4 |
|
Center cut loin pork chops 2 lbs total; trimmed |
|
|
Fresh ground pepper |
| 2 |
tb |
All purpose flour |
| 1/3 |
c |
Dry red wine or beef broth |
| 1/2 |
c |
Coarsely chopped walnuts |
|
|
Salt |
INSTRUCTIONS
Ina 4 quart or larger electricd slow cooker, combine onion, garlaic and 3
tbsp. of the parsley. Sprinkle pork chops with pepper, dust with flour, and
arrange over onion mixture, overlapping slightly if necessary. Pour in
wine. Cover and cook at low setting until pork is very tender when pierced
(7-8+ hrs).
Shortly before pork is done, spread walnuts in a shallow baking pan and
bake in a 350 oven until toasted (8-10 minutes). Set aside.
Lift pork chops to a warm platter and keep warm. Skin and discard fat
from onion mixture, if necessary; then season to taste with salt. Spoon
onion mixture over chops, sprinkle with walnuts and remaining 1 tbsp.
parlsey.
"Succulent prok chops cook slowly in a simple suace of onions, garlic and
red wine. Before serving sprinkle the meat with toasted walnuts for a
crunchy accent." Source: Sunset Crockpot Cookbook.
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