4 boneless pork chops
flour
salt & freshly ground black pepper, to taste
6 medium fresh mushrooms, sliced
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 medium yellow onion, sliced and separated
1 (14 1/2 ounce) can beef broth
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 cup half-and-half (optional)
1 -2 tablespoon cornstarch (optional)
1 bay leaf (optional)
Directions:

Season chops with flour, salt, and pepper.

Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.

Remove.

Add onions and lightly brown.

Remove.

Add 1 tablespoon unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.

Pour remaining beef broth into crock pot.

Add sauce from skillet, Worcestershire, and spices; add chops, onions, and mushrooms.

Cover and cook on LOW heat setting for 7-8 hours, until very tender.

EXTRACT BAY LEAF.

Turn temperature to HIGH; add 1 tablespoon butter.

Mix cornstarch with Half and Half.
Whisk to blend well. Add to crockpot and whisk.

Cook for an additional 15-20 minutes(depending on sauce thickness preferred).

Serve over cooked rice.