Pork Chops from the Ardennes

4 pork chops, about 1 inch thick
75 g – 2,6 oz. butter
1 big onion, chopped
a piece of carrot, chopped
8 juniper berries
1/2 teaspoon basil
pepper and salt
8 tablespoons breadcrumbs
1 tablespoon chopped ham
2 tablespoons chopped parsley
lemon juice
2 dl – 6.6 fl. oz. white wine
1 dl chicken stock
a crockpot

Mince the juniper berries, mix with the basil, 1/2 teaspoon salt and a pinch of pepper. Rub into the pork chops.
Heat some butter and brown the chops very carefully on both sides. Make sure that the herb mixture stays on the meat. Transfer the chops to a crockpot.

Colour the onion and carrot in the same butter, add the wine and reduce to half. Add stock and pour everything over the meat.

Fry breadcrumbs in the remaining butter and mix with ham, parsley and some lemon juice. Put this mixture on top of the meat. Cover crockpot, put in a cold oven, set temperature at 400 °F and bake for 1 hour.

Remove chops. Pour remaining liquid in a small pan and reduce to 1/2 cup over high heat. Put the chops back into the crockpot and pour the sauce over them.

Makes 4 servings.
Source: my collection