Slow cooker chops
Prep:
15 mins
Cook:
300 mins
Juicy slow cooked pork chops in a rosemary sauce takes a mid-week meal to a new level.
600g (about 4) pork chops
Herb rub
Handful, fresh rosemary leaves
2 tbsp dried oregano
1 tbsp salt
1 tsp freshly ground black pepper
Rosemary sauce:
3 tbsp butter
2 tbsp plain flour
1 tsp olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
140ml chicken stock
200ml cream
½ tsp ground dried rosemary
¼ tsp ground dried sage
2-3 tablespoons roux (see below)
6 mushrooms, sliced
Mix the herb rub together and spread over the pork chops.
Brown the pork chops in a skillet for 5 minutes turning once.
To make the roux, melt the butter in a small saucepan over a medium heat.
Add the flour and whisk until smooth then remove from heat.
For the cream sauce, cook the onion and garlic in the olive oil until slightly soft.
Add the chicken stock and reduce by half over medium heat.
Add the cream, rosemary and sage.
Let simmer and thicken after adding the roux and the mushrooms.
Place the pork chops in the slow cooker and then pour the sauce and mushrooms over the top.
Cook on low for 5 hours.
This goes well with mash and salad.
Serves
4
Preparation Time
15 minutes
Cooking Time
300 minutes
Main ingredients
Dairy, Flour, Vegetables, Spice, Stock/Broth
Recipe Type
Dinner, Entertaining, Family Dinners, Slow cooking
Level of Difficulty
Easy
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