Ingredients:

• 2 lbs. (about 8) Ontario pork loin centre cut bone-in chops
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/4 tsp pepper
• 1 Tbsp canola oil
• 1 Tbsp butter
• 1/2 cup onion, finely diced
• 2 Tbsp garlic, minced
• 1 can (284 mL) chicken broth

Brandy Cream Herb Sauce:

• 1/4 cup brandy or sherry
• 2 Tbsp cornstarch
• 1/3 cup heavy cream
• 1/4 cup chopped fresh herbs – parsley, basil or thyme

Cooking Instructions:

1. Season each side of the pork chops with thyme, salt, onion powder and pepper.
2. In a large skillet over medium-high heat melt butter and canola oil. Add onion and garlic and sauté for about 3 minutes. Remove and add to bottom of a slow cooker.
3. Add pork chops to the skillet and lightly brown on each side. Transfer to slow cooker. Pour chicken broth over top, cover and cook on high for 2-3 hours or low for 6-8 hours.
4. When pork chops are very tender, remove and keep warm.

Brandy Cream Herb Sauce:

1. Transfer remaining liquid from slow cooker to a large skillet. 
2. In a small bowl, whisk cornstarch and brandy to make a slurry; stir into slow cooker liquid. Bring mixture to a boil for 2-3 minutes until thickened. 
3. Add cream and herbs. Return pork chops to skillet to just heat through with sauce.