Author adapted by Angela Litzinger at test.angelaskitchen.com from Diana Rattray at http://southernfood.about.com/od/crockpotporkchops/r/bl86c3.htm
Ingredients
8boneless thick cut pork chops
6large sweet onionspeeled and sliced thickly
2teaspoonssalt
1teaspoonfreshly ground black pepper
3/4cupgluten free chicken broth
1/4cupdry white wine or sherry or more chicken broth
1/4cupfresh chopped chives or fresh chopped parsley
Instructions
Trim excess fat from chops. Using a large skillet, saute the onion slices over medium heat, trying to keep from separating into rings. Remove onion slices to a large plate; set aside.
Turn heat to medium high and brown each chop for about 2 minutes on each side.
When you have turned each chop, sprinkle with a pinch of salt and a generous amount of freshly ground black pepper. Remove pork chops to a large platter.
Turn off the heat; add broth and wine to skillet and scrape up the pan juices and any browned bits that remain.
Layer onions and chops in slow cooker, beginning and ending with onion slices; add the broth mixture.
Cover and cook on low for 6 to 8 hours. Sprinkle with chives or chopped parsley before serving.