2 tablespoons butter, cut into pieces
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
3 cups baby buttons (baby white mushrooms) sliced or leave whole
1 lb. baby bakers (golden new potatoes) sliced or leave whole
4 to 6 pork chops
1 tablespoon Herbes de Provence
3 cups chicken stock
1 cup dry white wine
Salt and cracked black pepper
Heat olive oil in a large skillet over medium high heat. Add onions and toss, cooking until tender and translucent, approx. 5 minutes. Add mushrooms and garlic, stir and cook until tender and blended. Add 1/2 the herbs, salt and pepper to taste.
Place half the mushroom and onion mixture in the crock pot along with half of the potatoes.
Season pork chops with salt and pepper on both sides, then in the same skillet, brown them just a couple of minutes on both sides. The goal is not to cook them, only to sear them.
Place the pork chops in the crock pot on top of the veggies, add in the remaining onion mixture and potatoes, then sprinkle with the remaining herbs and a little more cracked pepper.
Now add the chicken stock, wine, and scatter the butter pieces over the top.
Cover and cook on low for 6 to 8 hours.
Serve the pork with onion and potatoes on the side or on top, spoon some of the drippings from the crock pot over all.
Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer