Servings: 8

2 pounds bone-in pork loin chops 2 pounds bone-in pork loin chops
1 tablespoon olive oil 1 tablespoon olive oil
1 tablespoon butter 1 tablespoon butter
1/2 small yellow onion diced (or about 1/4 cup) ½ small yellow onion diced (or about ¼ cup)
2-3 cloves garlic minced 2 to 3 cloves garlic minced
1 teaspoon dried thyme 1 teaspoon dried thyme
1/2 teaspoon salt ½ teaspoon salt
1/2 teaspoon dried mustard powder ½ teaspoon dried mustard powder
1/8 or up to 1/4 teaspoon pepper, depending on taste ⅛ or up to ¼ teaspoon pepper, depending on taste
1 1/2 cup chicken broth 1 ½ cup chicken broth
3/4 cup heavy cream ¾ cup heavy cream
1 tablespoon cornstarch 1 tablespoon cornstarch
1 teaspoon freeze dried parsley 1 teaspoon freeze dried parsley
1 teaspoon freeze dried basil 1 teaspoon freeze dried basil

Sprinkle each side of pork chops with thyme, salt, pepper and mustard
In large skillet over medium high heat melt butter with olive oil
Add onion and garlic and saute for about 2 minutes
Move onions and garlic to side of pan and add seasoned pork chops
Saute for about 2 minutes on each side until lightly browned
Transfer contents of pan to slow cooker
Add chicken broth
Cover and cook on low for 6 to 8 hours or high for 3 to 4
Remove pork chops and cover to keep warm
Add cream to slow cooker and whisk
To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
Bring to a boil for 2 to 3 minutes until thickened to desired consistency
Add additional salt and pepper to taste
Pour over pork chops and garnish with freeze dried herbs

Adapted for the Instant Pot: I sauted the onions and garlic in a cast iron skillet and seared all sides of boneless pork chops. Then set the pork chops aside and poured the chicken broth into the pan to release the burnt on stuff. I put it all in the Instant Pot and set on Manual High pressure for 40 minutes. I then natural pressure released it, set the pork chops on a plate covered with foil. Strained out the veggie chunks from the broth and thickened the broth with cornstarch before returning the chops to the pot. It was delicious and the pork fell apart easily, but Jon wanted the sauce cooked down a bit more and thicker.  Adapted for the Instant Pot: I sauted the onions and garlic in a cast iron skillet and seared all sides of boneless pork chops. Then set the pork chops aside and poured the chicken broth into the pan to release the burnt on stuff. I put it all in the Instant Pot and set on Manual High pressure for 40 minutes. I then natural pressure released it, set the pork chops on a plate covered with foil. Strained out the veggie chunks from the broth and thickened the broth with cornstarch before returning the chops to the pot. It was delicious and the pork fell apart easily, but Jon wanted the sauce cooked down a bit more and thicker.