Deliciously tender pork chops that can be served with a quick gravy made from the broth it was slow-cooked in.
- Heat the olive oil in a pan and grill the pork chops until browned on all sides. Set aside.
- In the same pan, fry the onions and mushrooms until caramelized. Deglaze the pan with the broth and pour the mixture into a slow cooker. Add the pork chops and cook for 3 hours on high.
- Remove the chops from the slow cooker, season with salt, and set aside to keep warm.
- Transfer the broth and onion mixture into a clean pan and reduce over high heat to a thicker gravy. Stir in the coconut aminos and serve the sauce with the chops which should be seasoned with salt.
All nutritional data are estimated and based on per serving amounts.
- Calories: 283
- Sugar: 2 g
- Fat: 14 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g