Pork Chops With Caramelized Onion Mushroom

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