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Ingredients
4 bone-in pork chops, about 1 inch thick
1 tablespoon olive oil
2 lemons, juiced and zest grated
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 onion, chopped
2 tablespoons all-purpose flour
Directions
1. In a small bowl, combine the lemon juice, lemon zest, garlic, rosemary, thyme, oregano, salt, and pepper to create a marinade.
2. Place the pork chops in a large resealable plastic bag or shallow dish, and pour the marinade over the chops. Refrigerate and let marinate for at least 1 hour, preferably overnight.
3. Heat olive oil in a skillet over medium heat. Remove the pork chops from the marinade (reserve the marinade) and sear each side for 2-3 minutes until golden brown.
4. Transfer the seared chops to a slow cooker. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
5. Sprinkle flour over the onions and cook for an additional minute before pouring in the chicken broth and reserved marinade. Bring this mixture to a simmer, stirring constantly until thickened.
6. Pour the onion and broth mixture over the chops in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
7. Serve the chops with some of the sauce spooned over the top.
Variations & Tips
There are many delightful ways to tweak Mama's Lemon Herb Casserole Chops to your taste or based on what's available in your kitchen. For a Mediterranean twist, add capers or olives to the casserole during the last hour of cooking. If you prefer a bit more zest, increase the amount of lemon juice or add a splash of white wine to the broth. For those who love a little heat, a sprinkle of red pepper flakes in the marinade will do wonders.
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