Instructions: 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 to 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 to 10 hours. Sprinkle with chives before serving, or add chives during last hour of cooking.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.