Categories: Pork

Ingredients

• 8 pork chops
• 1 large onion, sliced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoon creole seasoning
• 2 tablespoons garlic powder
• 2 tablespoon onion powder
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon black pepper
• 3 cups low-sodium chicken stock
• 2 bay leaves
• 2 tablespoons corn starch
• 2 tablespoons Italian parsley
• 3 stalks green onions
• 1 cup flour
• extra virgin olive oil

Directions

1. Mix all spices and brown sugar together and set aside. Add flour to a medium bowl, seasoning with 1/2 tablespoon of seasoning blend.

2. Rinse pork chops and pat dry. Coat with about 2 tablespoons of olive oil, season with 2 tablespoons of seasoning blend, rubbing into both sides of pork.

3. Heat about 2 tablespoons of olive oil in a skillet over medium heat, toss pork chops lightly in flour mixture, add to oil and brown about 2-3 minutes per side in batches, repeat until all the pork is complete. Transfer pork to slow cooker.

4. Add onion, and bell pepper to pan, cook for about 5 minutes, add garlic and 1/2 tablespoon of seasoning blend, and cook 1 minute more.

5. Add chicken broth and vinegar to pan, scrap up brown bits on the bottom of pan. Transfer to slow cooker and pour over the pork chops.

6. Add bay leaves to slow cooker and cook on low for 7-8 hours are until pork is fork tender.

7. Remove broth from slow cooker, strain into a sauce pan, make a slurry of 2 tablespoons of cornstarch and 1/4 cup of water, stir well, drizzle into sauce pan and whisk well.

8. Bring to boil, reduce heat and simmer for about 5 minutes, taste, add about a teaspoon of seasoning blend if needed. Stir in fresh parsley.

9. Pour gravy back over pork chops, garnish with green onions and serve over hot rice, potatoes, or pasta.

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