Smothered Pork Chops
1 Tablespoon Oil
2 Tablespoons Butter
2 Tablespoons flour
2 cups broth, beef, chicken or a combination of the two
4 bone in pork chops, 1/2 to 3/4 inch thick
2 medium yellow onions, sliced thin
2 garlic cloves, minced (2 teaspoons)
1 teaspoon fresh thyme leaved, minced
2 bay leaves
1 tablespoons fresh parsley, minced
2 tablespoons water
salt and black pepper
Method:
Heat the oil in a large skillet over high heat. Season the pork chops with pepper.
Brown the pork chops in the oil, turn and brown the second size. When brown, transfer to a platter and set aside.
Reduce the heat to medium and add the butter and onions and a little salt. Cook for about 5 minutes until the onions are softened and browned.
Add the flour and cook, stirring until the flour is lightly browned.
Stir in the minced garlic and thyme and cook for a few seconds until fragrant.
Increase the heat to medium high. Add the broth slowly, whisking until well mixed. Add the bay leaves. Bring to a boil. Scrape the bottom of the skillet to loosen any brown bits on the bottom of the pan.
Return the chops to the skillet and cover them with the onion gravy.
Reduce the heat again to low and simmer until the pork is tender and done, about 30 minutes.
Remove the chops to a platter and cover with foil to keep warm. Increase the heat to medium high and cook the gravy rapidly until the sauce is reduced to a gravy thickness. Remove the bay leaves. Add the parsley. Adjust seasonings if needed with salt and pepper.
Pour the gravy over the chops and serve.
2 cups broth, beef, chicken or a combination of the two
4 bone in pork chops, 1/2 to 3/4 inch thick
2 medium yellow onions, sliced thin
2 garlic cloves, minced (2 teaspoons)
1 teaspoon fresh thyme leaved, minced
2 bay leaves
1 tablespoons fresh parsley, minced
2 tablespoons water
salt and black pepper
Method:
Heat the oil in a large skillet over high heat. Season the pork chops with pepper.
Brown the pork chops in the oil, turn and brown the second size. When brown, transfer to a platter and set aside.
Reduce the heat to medium and add the butter and onions and a little salt. Cook for about 5 minutes until the onions are softened and browned.
Add the flour and cook, stirring until the flour is lightly browned.
Stir in the minced garlic and thyme and cook for a few seconds until fragrant.
Increase the heat to medium high. Add the broth slowly, whisking until well mixed. Add the bay leaves. Bring to a boil. Scrape the bottom of the skillet to loosen any brown bits on the bottom of the pan.
Return the chops to the skillet and cover them with the onion gravy.
Reduce the heat again to low and simmer until the pork is tender and done, about 30 minutes.
Remove the chops to a platter and cover with foil to keep warm. Increase the heat to medium high and cook the gravy rapidly until the sauce is reduced to a gravy thickness. Remove the bay leaves. Add the parsley. Adjust seasonings if needed with salt and pepper.
Pour the gravy over the chops and serve.
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