On a cold and miserable Friday night I opened up the fridge and noticed in the very back of the fridge...concealed by a number of other dishes I made...that I had some pork chops left that I forgot to make. Completely uninspired by my empty pantry, I stood and stared at the onions, apple juice and flour. Hmmm what can I make with this? Well I can caramalize some onions and make a roux...and make a delicous thick sauce for my porkchops!!!!
To say this was easy is an understatement! The sticky gravy was delicious, more of a marmalade than a gravy actually. We actually just had the pork chop and a huge green salad for dinner...MMMMMMMMMMMMMM
Smothered Pork Chops
2 tablespoons olive oil 2 medium onions, thinly sliced 1 tablespoon all-purpose flour 1/4 cup dry white wine 2 tablespoons apple juice 1 cup broth 1 tablespoon chopped fresh parsley Salt, Pepper and Garlic Powder to season 4 thin bone-in chops (each about 12 ounces)
1. Season the pork chops with salt, pepper and garlic powder. 2. Sear both sides of the pork chops until they are golden brown. Because the pork chops are so thin, they will be practically done by this point. 3. Remove the chops and reserve. 4. Add onions and turn down the heat to medium low. Slowly caramalize the onions for about 10 minutes. 5. Sprinkle the flour over the onions and toss to coat. Add all the liquids to the pan and whisk, this will ensure the flour previously added does not clump. 6. After whisking in the flour, add in the pork chops and turn the heat on high; cover with a lid. *Now this is my new trick for a quicker caramalized onion. With the heat on high and the pan covered, the onions quickly absorb all the juices and flavors. The steam trapped in there softens the onions. 7. After 3 minutes, turn off the heat, add in parsley and dig in!
Years ago, I followed my dreams and went to culinary school. I went to culinary school to continue the dream that my mother and I always shared: to open up a deli or cafe somewhere and call it our own. Whether that cafe will ever open is still up in the air...but my cooking and my love for food I owe to my mother...and in a way this blog is dedicated to her...I only hope that I can inspire other women with this blog the way my mother inspired me...With her love for food passed onto me, I quickly became a food snob after culinary school. Today, a house, a husband' (and his stomach),and an up and coming business keeps me busy enough without all my gourmet concoctions! But, no matter how busy I am, I still go to my kitchen and cook to retain my sanity. Prehaps this is a way I connect to my mother...but cooking is the only thing that truely soothes my soul. My recent transformation has led me to belive that sometimes you just have to Keep It Simple Stupid...and Cook!
I will not eat oysters. I want my food dead - not sick, not wounded - dead. ~Woody Allen
Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain
Great food is like great sex. The more you have the more you want. ~Gael Greene
Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat-Savarin
And, of course, the funniest food of all, kumquats. ~George Carlin
Avoid fruit and nuts. You are what you eat. ~Jim Davis
The trouble with eating Italian food is that five or six days later you're hungry again. ~George Miller
Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson
I didn't fight my way to the top of the food chain to be a vegetarian. ~Anonymous
But those aren't the flavors. That'd make too much sense. Apple and pear, according to Dr. Phil, are body types the bars are made for. Hey, I've got some advice. If you look like an apple or a pear, eat an apple or a pear! [On Dr. Phil's energy bars. ~Lewis Black