Start a couple of 1-inch pork chops. I'm using trimmed slices of pork loin. Salt and pepper to taste.
Heat one teaspoon oil over medium-high heat. When hot, add the chops and brown each side for 3-4 minutes to get the color you like and add some taste.
While pork is browning, slice one medium onion and one green pepper. Also, crush 1 clove of garlic. For the two pork chop version, you only need half the pepper and onion.
Add half the veggies and garlic to the bottom of a small crock pot. Add the pork on top, add the remaining of the veggies and garlic. Add 1 cup of chicken broth and 1/2 teaspoon Worcestershire sauce.
Cook on high for 2 hours on high or 4 hours on low.
For gravy, mix 6 tablespoons flour in 1 cup of chicken broth until smooth. Move the chops to a plate and pour the liquid in a pan over medium-high heat and bring to a light boil. Slowly pour in the thickening liquid while stirring vigorously until starting to thicken. At that point, stop adding the thickener and continue to stir and simmer for a few minutes until gravy is done. Add salt and pepper to taste.
You can use bone-in or boneless pork chops. Thickness is up to you but not extra thick.
Fits well in a crock pot of 3 quarts or more.
I suggest half an onion and pepper for a 2 chop version. The amount of garlic is per taste. My wife wants double garlic.
The best way to make gravy with a crock pot meal is to move the fluid to a saucepan and use flour.
There is a bit more flour in the slurry to make the gravy than you probably need. That is to account for any release of liquids from the ingredients. So when the fluid starts to thicken. Stop adding to flour and wait a minute or two to see if you need more,
Good refrigerated for 3-4 days and frozen for 3-4 months.
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