Smothered Pork Chops
From mbalmr 15 years ago
- 30 minutes to make
- Serves 4
This dish requires a little more effort than using a can of soup for the sauce, but the results are so good you could feed this to company--fall off the bone tender chops with a delicate flavor!!
Ingredients
- 4 bone-in, rib-end pork chops shopping list
- 4 slices uncooked bacon, cut into pieces shopping list
- 2 T all-purpose flour shopping list
- 1 3/4 C low sodium chicken broth shopping list
- vegetable oil as needed shopping list
- ground black pepper and salt shopping list
- 2 medium onions, halved pole to pole and sliced thin shopping list
- 2 t minced garlic shopping list
- 1 t FRESH minced thyme leaves shopping list
- 2 bay leaves shopping list
- 1 T FRESH minced parsley leaves shopping list
- 2 large, heavy pans shopping list
How to make it
- Fry bacon pieces over medium heat, stirring occasionally, about 8-10 minutes.
- Transfer bacon to paper towels, reserving pan drippings. You'll need about 2 tablespoons of fat; if not, use a touch of vegetable oil to round it out.
- Reduce heat to medium low and gradually whisk flour into fat, whisking continuously until roux is the color of peanut butter and thickened, about 5 minutes.
- Now whisk in chicken broth in a slow steady stream. Bring to a boil, stirring occasionally, then cover and remove from heat.
- Heat 1 T vegetable oil on high in a 12-inch skillet. Sprinkle chops with salt and pepper and place in pan in a single layer, frying until golden brown, 3 minutes per side. Remove chops and set aside.
- Reduce heat to medium, add 1 T oil, onions, 1/4 t salt. Using a wooden spoon, stir onions and scrape up the brown bits on the bottom of the pan, about 5 minutes until onion is softened and browned around edges.
- Add garlic and thyme, and continue to cook until fragrant, about 30 seconds.
- Return chops to pan in a single layer, covering them with onion mixture and any drippings from the pan/plate on which the chops sat. Pour sauce over chops, put in bay leaves, cover, and simmer on low heat for 30 minutes.
- Transfer chops back to plate/platter, and tent with foil. Increase heat to medium high and simmer sauce rapidly, stirring until thickened. Discard bay leaves, stir in parsley, and season with salt and pepper as desired. Pour sauce over chops and serve immediately.
- I serve these over rice, but any starch will do to sop up the gravy.
The Rating
Reviewed by 5 people-
great post... five forks
peetabear
in mid-hudson valley loved it
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Ab delicious recipe.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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Me likey..... " Bone in one inch thick chops Rule! "
turtle66
in Sacramento loved it
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