Smothered Pork Chops
Delicious, absolutely delicious.
I had a few good pork chops in the freezer and when dinner time came around I just didn't want to make them the same ol way, so I went in search of a good recipe and found one at Joelen's Culinary Adventures.
I did things a bit different, but for the most part I stuck with the recipe.
recipe adapted from Cook's Illustrated
3 ounces bacon (about 3 slices), cut into
2 tablespoons all-purpose flour
1 3/4 cups canned low-sodium chicken broth
4 bone-in, rib-end pork chops,
1/2 to 3/4 inch thick
Ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups)
8 oz sliced white button mushrooms
2 tablespoons water
2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves plus some for garnish
Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).
Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat. (I didn't cook the mixture until light brown, I was in a hurry and didn't have time to waste)
Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper.
Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
Reduce heat to medium and add 1 tablespoon oil, onions, mushrooms, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
Return chops to skillet in single layer, covering chops with onions and mushrooms.
Pour in warm sauce and any juices collected from pork; add bay leaves. (the recipe doesn't say to add the bacon back in, but come on....you can't just get rid of bacon, I couldn't do it, so in it went and I'm so glad I did it)
Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.