Slow Cooker Pork Chops with Seasonal Vegetables

Serves Four

• 4 bone-in pork chops
• 1-tablespoon olive oil
• 1 large onion, sliced
• Brussesls sprouts, trimmed and halved
• Carrots, peeled and cut into large chunks
• Potatoes, peeled and cut into chunks
• 1 cup beef broth
• 1-teaspoon dried thyme
• salt and pepper
• 2-tablespoons all-purpose flour, optional

Directions

This recipe uses a 6-quart slow cooker. Season the pork chops with salt and pepper. Heat the oil in your slow cooker or a frying pan. Brown the pork chops on both sides, about ten minutes. Position the pork chops evenly in the slow cooker. Distribute the onions evenly over the pork chops. Add the vegetables to the slow cooker on top of the pork chops. Sprinkle the dried thyme over the vegetables. Pour the beef broth into the slow cooker. Cook on high for 4 hours or low for eight hours.

To thicken the gravy before serving: Make a slurry with two tablespoons of all-purpose flour mixed with 1/3- 1/2 cup of water. Remove the pork chops and vegetables from the slow cooker. With the slow cooker on high, add the slurry to the pan, stirring constantly. Only add as much of the flour mixture as you need to get the gravy to thicken. Let it cook for a minute or two. Taste and season with salt and pepper, as needed.