Amen. Let's Eat!
Sunday, January 14, 2007
French Onion Pork Chops
4 bone -in pork chops ( I actually used 6 boneless)
2 strips bacon, chopped
2 tsbp. vegetable oil
1 tsp. herbs de Provence or dried thyme
1/4 tsp. each salt and pepper
1 tbsp. all -purpose flour
3/4 c. sodium-reduced chicken stock
1 tsp. white wine vinegar or cider vinegar
2 tsbp. chopped fresh parsley
Trim fat from pork chops; slash edges at 1/2 in. intervals to prevent curling. Set aside.
In large skilled, fry bacon over medium-high heat until crips, about 5 minutes. Transfter to paper towel to drain. Drain fat from pan. (Or skip all this mess like I do and buy Ready Crisp.)
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate. Drain fat from pan.
Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, salt and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
Return back, chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clean when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Stir in vinegar. Sprinkle with parsley. Serve.
* Note that if you are using the smaller, boneless pork chops as I did, the cooking times are a lot less- probably closer to 5 minutes each time it says 10.
* from Canadian Living magazine
Posted by Jen ::
10:26 AM ::
Post / Read Comments