This entree was inspired from a French Restaurant I visited years ago.  It was the first time I came home and tried to re-create what I had eaten without a recipe.  Over the years, I’ve tweaked it a few times.  Now I’ve modified it for the slow cooker.

Ingredients:

10 thick cut pork chops

1 yellow onion, sliced

1/4 cup of honey

2 Tbsp of dijon mustard

1 cup of chicken broth

1/4 cup of water

1/4 cup of flour

1 jar of dill pickle “stackers”, julienned

2 Tbsp of pickle juice

salt and pepper to taste

Place onion, honey, mustard, broth and pork chops in a slow cooker.  Cook on low for 6 hours.

Remove pork chops and cover with foil.

Meanwhile, to make the sauce, pour all the juices from the slow cooker into a large skillet.  Cook over medium heat.  In a separate bowl, mix flour and water to create a slurry.  Add the slurry to the juices and bring to a boil.

Add julienned pickles and pickle juice.  Cook another 5 minutes or until sauce begins to thicken.

Place pork chops on a serving plate.  Pour sauce and pickles on top.