THE FIREFIGHTER THROWDOWN IS RIGHT AROUND THE CORNER SO WE KNOW YOU ARE TOO BUSY TO SPEND HOURS IN THE KITCHEN....FEAR NOT! THIS SLOW-COOKER RECIPE WILL SATISFY THE HUNGRIEST ATHLETE, FIREFIGHTER....ANYONE FOR THAT MATTER! THANKS TO MY GOOD FRIEND KELLY KAHLE OF ST. PETE FIRE AND RESCUE FOR THIS GREAT RECIPE!
SLOW-COOKER PORK CHOPS WITH CARAMELIZED ONION AND COCONUT MILK
6 THICK-CUT BONELESS PORK CHOPS
1/2 C GRASS-FED BUTTER (SUBSTITUTE WITH GHEE OR COCONUT MILK)
1 MEDIUM YELLOW ONION, finely diced
1/3 C ARROWROOT FLOUR
1 1/2 TSP. SEA SALT
1 T ONION POWDER
1 T GARLIC POWDER
1/4 TSP. CAYENNE PEPPER
1/4 TSP. FRESH GROUND BLACK PEPPER
1 CAN FULL-FAT COCONUT MILK
2 CUPS CHICKEN OR BEEF BROTH
In a large saute pan, melt 1/4 cup of the butter. Add the onion and a small pinch of sea salt. Cook until the onion is translucent and just starting to brown. Remove the onion and set aside, leaving the butter in the pan.
In a large bowl, whisk the arrowroot flour, remaining salt, onion powder, garlic pepper, cayenne and black pepper for dredging the pork chops. Lay each chop in the flour and coat each side well, place the chops in the buttered pan. Reserve the remaining flour. Brown for 5-10 minutes each side. Remove the chops and place in the bottom of the slow cooker.
For the gravy, add the remaining butter to the same saute pan that the chops were cooked in. Whisk in 2 tablespoons of the reserved seasoned flour until it forms a roux (a paste that will thicken sauce). Whisk in the whole can of coconut milk followed by the chicken broth until the gravy is smooth. If the sauce is very thin, whisk in a little more flour, be careful as the sauce will thicken in the slow cooker.
Pour the gravy over the chops, topped with half of the onions. Cook in the slow cooker on low/medium for 4-6 hours.
Carefully remove the chops, serve with extra gravy and top with the remaining onions.