Ingredients
Porkchops:
4 2 inch – 2 ½ inch bone-in Porkchops
7 Juniper Berries
2 cloves Garlic
½ large Yellow Onion
6 sprigs Thyme
4 cups Chicken Stock
2 Bay Leaves
1 Tbsp. Olive Oil
Sauce:
2 Tbsp. Butter
2 Tbsp. Flour
2 cups strained Cooking Liquid
Salt
Pepper
1/3 cup Heavy Cream
¾ tsp. multi-colored Peppercorns
❃❃Serves 4❃❃
Preparation
Crush juniper berries and garlic cloves. Chop onion and place in the bottom of the slow cooker.
Porkchops
In a skillet add olive oil and once heated add chops and sear on each side until browned. This may have to be done in batches if pan is not large enough for all four chops.
Once seared add to slow cooker on top of onions. Add juniper, garlic, bay leaves, thyme and stock to slow cooker and cook on high for 4 – 6 hours. If 4 cups of stock are not enough add water to cover entire mixture halfway.
Once cooked, carefully remove chops to a plate and cover with foil.
Sauce
Strain liquid from slow cooker. In a skillet melt butter and whisk in flour. Cook for a couple minutes to cook out flour taste. Add 2 cups of strained cooking liquid and whisk until it begins to thicken. Add a pinch of salt, heavy cream and crushed peppercorns.
Cook until sauce is heated and serve over each chop.