This recipe can be done in the crockpot or you could do it in a cast iron skillet with a lid (place it in the oven for just 4 hours at 280*). It’s just so delicious!
4 Pork Chops or Chicken breasts/Thighs or a Pork Tenderloin
1 Tbsp Organic butter, ghee, or avocado oil
1 small sweet onion
8 oz sliced mushrooms (or more if you love them like I do)
3 cloves garlic, minced or smashed
1 tsp Thyme
1 tsp Rosemary
1/2 tsp salt
Chicken Broth to cover
3 T Tapioca Starch (you can you just a T of corn starch, but I don’t use corn starch)
1/4 C Organic Heavy Whipping Cream or Half N Half
In a saute pan or cast iron skillet (my preference), heat oil or butter. Add chopped onion, garlic, mushrooms, thyme, rosemary, and salt. Saute until the onion is mostly cooked. Remove from pan and reheat pan. Season meat on all sides with salt and pepper. Sear on all sides. At this point you can put the meat and the veggies in a crockpot, cover with broth, and set to low for 6-8 hours OR return everything to your cast iron skillet, cover with broth, put on the lid, and put in the oven for 4 hrs at 280*.
Just before serving, place the tapioca starch into a small bowl. Add several spoonfuls of juice from the dish or just some chicken broth. Stir well and add it back to the main dish. Add your Heavy cream and allow to reheat for a few moments and thicken.