CROCKPOT PORK CHOPS WITH CREAMY HERB SAUCE.

2 pounds pork loin chops 1 tablespoon olive oil 1 tablespoon butter ½ small yellow onion, diced (or about ¼ cup) 2-3 cloves garlic, minced 1 teaspoon dried thyme ½ teaspoon salt ½ teaspoon dried mustard powder ⅛ (or up to ¼) teaspoon pepper, depending on taste 1½ cup chicken broth ¾ cup heavy cream 1 tablespoon cornstarch 1 teaspoon freeze dried parsley 1 teaspoon freeze dried basil

Sprinkle each side of pork chops with thyme, salt, pepper and mustard In large skillet over medium high heat melt butter with olive oil Add onion and garlic and saute for about 2 minutes Move onions and garlic to side of pan and add seasoned pork chops Saute for about 2 minutes on each side until lightly browned Transfer contents of pan to slow cooker Add chicken broth Cover and cook on low for 6-8 hours or high for 3-4

Remove pork chops and cover to keep warm Add cream to slow cooker and whisk To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch Bring to a boil for 2-3 minutes until thickened to desired consistency Add additional salt and pepper to taste Pour over pork chops and garnish with freeze dried herbs