Pork Chops With Caramelized Onion-Mushroom Sauce

• 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)

1. Season chops with flour, salt and pepper.
2. Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; saute chops until golden brown.
3. Remove.
4. Add onions and lightly brown.
5. Remove.
6. Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
7. Pour remaining beef broth into crock pot.
8. Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
9. Cover and cook on LOW heat setting for 7-8 hours, until very tender.
10. EXTRACT BAY LEAF.
11. Turn temperature to HIGH; add 1 tablespoons butter.
12. Mix cornstarch with Half and Half.
13. Whisk to blend well. Add to crock pot and whisk.
14. Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
15. Serve over cooked rice.

pork chops, flour, salt, fresh mushrooms, olive oil, unsalted butter, yellow onion, beef broth, worcestershire sauce, parsley, thyme, cornstarch, bay leaf

Taken from www.food.com/recipe/pork-chops-with-caramelized-onion-mushroom-sauce-114719 (may not work)