This is a great slow-cook recipe that I've been enjoying this winter. It's one of those great recipes that you can leave on the stove for hours, and it fills the house with salivating aromas. Once, while waiting for a guest to arrive, I let this cook 1.5 hours longer than I normally would have. Let me tell you, after all that cooking, the pork chops were so tender that they broke apart when I tried to transfer them to the dinner plates -- YUM!
1/4 cup flour
Salt and Pepper
No more than 4 pork chops (preferably bone-in)
Oil (Vegetable or Canola)
1 Yellow Onion (the bigger the better)
1 clove of garlic
2 teaspoons chili powder
3/4 cups of chicken broth
3/4 cups of REAL maple syrup (not the fake stuff)
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire
1) With medium to high heat, warm a deep skillet or pot with 2-3 tablespoons oil
2) In a large plastic bag place the flour, 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the whole pork chops into the bag and shake. Once the pork chops are coated, place them onto the skillet. Depending upon the size of the skillet, this may need to be done in a couple of batches.
3) Remove the pork chops, and add the onion (chopped), garlic (chopped), and chili powder.
4) Once the onions are soft, pour in chicken broth and deglaze the pan.
5) Stir in maple syrup, vinegar, and worcestershire, and bring to a boil.
6) Place the pork chops back into the deep skillet, and cook over very low heat for approx 2 hours, until the sauce is thick. If some of the pork chops aren't covered in sauce, occasionally move the pork chops to different positions withing the skillet.
I recommend serving with rice (I like to pour extra sauce over mine), and a warm vegetable.
I originally found this recipe in the Williams-Sonoma Essentials of Slow Cooking cookbook. I made a few minor modifications. This is a great cookbook, and should be in everyone's kitchen -- including yours!