How to make it

  • In a small saucepan set over medium heat, add the butter.
  • Once melted, add the onions and sugar to the pan and saute, stirring occasionally until wilted and well caramelized, about 18 to 20 minutes.
  • Add the garlic and thyme to the pan and saute until fragrant, about 30 seconds.
  • Add the flour to the pan and stir to make a roux, about 2 to 3 minutes.
  • Deglaze the pan with the cognac and once nearly evaporated, 1 minute, add the chicken stock.
  • Bring to a boil and reduce heat to a simmer.
  • Simmer the gravy for 15 minutes and season with the salt and pepper.
  • Preheat oven to 400 degrees.
  • Set a large 12-inch saute pan over medium-high heat.
  • Add the olive oil to the pan and when hot, place the pork chops in the pan.
  • Sear the pork chops until well caramelized, about 5 minutes.
  • Turn over and sear on the second side for an additonal 5 minutes. Remove the pan from the stovetop and place in the oven.
  • Roast the pork chops until done about 10 to 12 minutes for meduim. Remove the chops from the oven and serve with the caramelized onion gravy.
  • Serve with potatoes or rice.

Reviews & Comments 4

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  • kelp0op 8 years ago
    A fresh innovation for year 2012 is here. At , , and they have a fresh recipes that are truly suits to your taste. Featuring the finest chef’s in there remarkable recipes. They have cooking videos form the world-class Michelin that are easy to follow. In addition, traveling in different places to try a variety of delicacies would never be a problem. At they provide places and accommodation that are suits to you. Visit now and you surely have fun.
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  • pat2me 12 years ago
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  • wynnebaer 12 years ago
    Mm Mm Good....A must try.
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  • pleclare 12 years ago
    Looks good. Must try!
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