Wine Simmered Pork Chops with Walnuts
|Onion||1 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced or pressed|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Center cut pork loin chops||2 Pound, edges trimmed of fat (4 chops)|
|Freshly ground pepper||To Taste|
|All purpose flour||2 Tablespoon|
|Dry red wine/Beef broth||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
In a 4-quart or larger electric slow cooker, combine onion, garlic, and 3 tablespoons 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 1/2 to 8 1/2 hours).
Shortly before pork is done, spread walnuts in a shallow baking pan and bake in a 350° oven until toasted (8 to 10 minutes).
Lift pork chops to a warm platter and keep warm.
Skim 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 tablespoon parsley.