Monday, March 15, 2010
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!