2lbs.boneless pork chops regular cut or thick cut (this should be 4-5 pork chops)
1 ½lbs.Yukon gold potatoescut into 1/2 inch slices (regular size, not baby potatoes)
1sweet yellow onionsliced into small pieces
For the herb sauce
¼cupsalted buttermelted
¾cupchicken broth
2Tbsp.fresh lemon juice(don't use bottled)
1 ½tsp.Italian herb seasoning
2garlic clovesminced
1tsp.salt
½tsp.fresh ground black pepper
2Tbsp.cornstarch
For serving
parsley for garnish
Instructions
Place the Reynolds Kitchens® Slow Cooker Liner into your slow cooker. Don't leave any bunchy spots, smooth it out on the inside and pull down the sides over the slow cooker and smooth out the sides
Add the melted butter, chicken broth, lemon juice, Italian seasoning, garlic, salt and pepper to a medium-sized bowl.
Whisk in the cornstarch.
Add the sliced potatoes into the slow cooker into the liner.
Next, add the pork chops on top of the potatoes.
Add the sliced onion over the pork chops.
Pour over the garlic herb sauce you made, making sure to coat the pork chops well.
Cover and cook on LOW for 5-6 hours. If your slow cooker has latches, they are not meant to be in use while cooking, only for transport.
Serve the pork chops, onion and potatoes on plates drizzled with the garlic herb sauce from the slow cooker.
Notes
You never want to lift the liner out of the slow cooker full of food; it may cause a spill. If you have cooled off your food in the slow cooker and have put the entire insert in your fridge, then yes. Otherwise, the food should be removed from the liner and the food placed in another container to store.
You can use two teaspoons of dried dill instead of Italian seasoning or two tablespoons of fresh.
Chicken breasts can be used instead of pork chops if desired.