1 medium Onion, thinly sliced
2 cloves Garlic, minced
1/4 cup Finely chopped parsley
4 Center cut loin pork chops, 2 lbs total; trimmed
Fresh ground pepper
2 tablespoons All purpose flour
1/3 cup Dry red wine or beef broth
1/2 cup Coarsely chopped walnuts
Salt
Ina 4 quart or larger electric slow cooker, combine onion, garlic and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust with flour, and arrange over onion mixture, overlapping slightly if necessary. Pour in wine. Cover and cook at low setting until pork is very tender when pierced (7−8+ hrs). Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350 oven until toasted (8−10 minutes). Set aside. Lift pork chops to a warm platter and keep warm. Skin and discard fat from onion mixture, if necessary; then season to taste with salt. Spoon onion mixture over chops, sprinkle with walnuts and remaining 1 tbsp. parsley.
2 cloves Garlic, minced
1/4 cup Finely chopped parsley
4 Center cut loin pork chops, 2 lbs total; trimmed
Fresh ground pepper
2 tablespoons All purpose flour
1/3 cup Dry red wine or beef broth
1/2 cup Coarsely chopped walnuts
Salt
Ina 4 quart or larger electric slow cooker, combine onion, garlic and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust with flour, and arrange over onion mixture, overlapping slightly if necessary. Pour in wine. Cover and cook at low setting until pork is very tender when pierced (7−8+ hrs). Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350 oven until toasted (8−10 minutes). Set aside. Lift pork chops to a warm platter and keep warm. Skin and discard fat from onion mixture, if necessary; then season to taste with salt. Spoon onion mixture over chops, sprinkle with walnuts and remaining 1 tbsp. parsley.
