Monday, September 29, 2014

Smothered Pork Chops

I made this recipe ages ago and now here I am looking longingly at the pictures.

Also, little known fact: I had no idea that gravy is delicious.

Now, for the recipe!

Smothered Pork Chops
Adapted from America's Test Kitchen Cooking School Cookbook

3 slice of bacon, cut into 1/4 inch pieces
2 tbsp flour
1 3/4 cup beef broth
4 center cut pork chops
2 tbsp vegetable oil
1 large onion, sliced thin
2 tbsp water
2 garlic cloves, minced
1 tsp fresh thyme, minced
1 tbsp fresh parsley, minced

1. Fry bacon in a small sauce pan over medium heat, until lightly browned. Transfer bacon to a paper towel lined plate with a slotted spoon. Reduce heat and whisk in flour.  Cook, whisking frequently, until mixture has browned. Whisk in broth and bring to a boil, stirring occasionally.  Remove from heat and cover.
2. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in a large skillet. Add onions, salt, and water.  Cook until onions are browned and softened.  Stir in garlic and thyme. Place chops in the skillet and cover with onions. Pour in the warmed sauce.  Reduce heat to low, cover, cook about 30 minutes, until pork is cooked through.
3. Transfer chops to a serving platter.  Increase heat to medium high and simmer sauce rapidly, stirring frequently, until thickened. Pour sauce over chops, garnish with bacon and parsley.

Check out those fresh herbs from my garden!

I served these smothered chops with some mashed potatoes on the side.

Words cannot express how much I enjoyed this recipe.

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