Crockpot Pork Chops
===================

Makes:  6-8 servings

8 boneless pork chops
6 large sweet onions (Bermuda or Walla Walla is good),
    peeled and sliced thickly
2 t. salt
2 t. pepper
1 c. chicken broth
1/2 c. cream sherry or dry white wine
4 T. fresh chives, chopped

Trim excess fat from chops.  Using a large skillet, saute
the onion slices over medium heat.  Try to keep the rounds
intact if possible.  Remove them to a large plate; set
aside.

Turn heat to medium high and brown each chop well on both
sides; keep them in the skillet only long enough to brown
(about 2-3 minutes each side).  When you have turned each
chop, sprinkle with a pinch of salt and a generous amount
of freshly ground black pepper.  Remove chops to a large
platter.

Turn off the heat; add broth to skillet and scrape up the
pan juices and any bits that remain.

Layer onions and chops in crockpot, beginning and ending
with onions; add the broth.

Cover and cook on Low for 8-10 hours.  Sprinkle with chives
before serving, or add chives during last hour of cooking.