Côtelettes de porc à la mijoteuse

Ingrédients

• 4 8-oz Bone-in pork chops ((1 inch thick; boneless pork chops work as well))
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion ((thinly sliced))
• 4 cloves Garlic ((minced))
• 2 tbsp Arrowroot powder ((or cornstarch, or 1/4 tsp xanthan gum))
• 2 cups Chicken broth, reduced sodium
• 1 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tbsp Fresh thyme ((finely chopped))
• 1 tbsp Fresh rosemary ((finely chopped))

Préparation

1. 1

   Pat the pork chops dry with paper towels. Season both sides with salt and pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-5 minutes per side, until golden brown. (They don't have to be cooked through at this point.) Remove the pork chops from the skillet and place them in a Crock Pot.

3. 3

   In the same skillet, add the sliced onion and cook for about 5 minutes, until it begins to soften, stirring occasionally.

4. 4

   Add the minced garlic to the skillet and cook for 1 minute, until fragrant.

5. 5

   Sprinkle the arrowroot powder over the onions and garlic, stir to combine, and cook for 1 minute, until the arrowroot powder is well incorporated.

6. 6

   Slowly whisk in the chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes, until thickened slightly.

7. 7

   Stir in the Worcestershire sauce, Dijon mustard, thyme, and rosemary.

8. 8

   Pour the gravy over the pork chops in the Crock Pot.

9. 9

   Cover and cook until the pork chops are tender:* Bone-in pork chops: 5-6 hours on Low or 2-3 hours on High.* Boneless pork chops: 3-4 hours on Low or 1-2 hours on High.