Pork Chops With A French Onion SauceFrom rottman 7 years ago
- Chops: shopping list
- 4 boneless pork chops shopping list
- 1 tsp dried rosemary leaves, crushed shopping list
- 1/2 tsp dried thyme shopping list
- 1/2 tsp garlic salt shopping list
- 2 Tb extra virgin olive oil shopping list
- 1 Tb butter shopping list
- Sauce: shopping list
- 2 Tb butter shopping list
- 1 can beef broth shopping list
- 3/4 c good Sherry ( do not substitue cooking sherry - it's too salty) shopping list
- 1 each carrot, finely chopped shopping list
- 3 cloves garlic, chopped shopping list
- 2 large shallots, chopped shopping list
- 2 green onions, chopped shopping list
- 2 tsp fresh rosemary, fine chopped shopping list
- 1 tsp dried thyme shopping list
- 1 cup water shopping list
- 2 Tb Knorr's Concentrated beef Flavored broth shopping list
How to make it
- Chop the carrot, onion, garlic, and shallots and set aside.
- Place two chops on two paper plates and sprinkle with garlic salt, thyme and rosemary. You can sprinkle with a little extra salt here, but do not pepper as the pepper can burn. Dribble 1 Tb olive oil over the chops on each plate.
- Melt 2 Tb butter in a medium skillet. Add the onions, carrots, garlic, and shallots. Cook over medium heat for 5 minutes. Add the sherry and continue cooking. Add the beef broth and allow to simmer uncovered. Stir frequently with spatula.
- In a second skillet, brown the pork chops over a medium -high heat. Turn frequently to allow pork chops to brown, but not unnecessarily so. Simmer for 15 minutes.
- The onion sauce will reduce as it cooks. To return the volume to a usable amount, mix two tablespoons concentrated beef broth with 1 cup water and add to the sauce. This is more concentrated than the reconstituted beef broth and will add brown color to the sauce, as well as highlight the beef flavors.
- Add one Tb butter to the pork chop skillet for browning purposes. When the pork chops are white through and browned on both sides, remove and serve with sauce.
- Baked potatoes make a fine accompanyment to the chops, as do steamed green beans.
The Cookrottman Nottingham, MD
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