Smothered Pork Chops (Moderately challenging and time consuming)

Smothered pork chops over diced potatoes and served with green beans and slivered almonds on the side. So good

!

I LOVE this meal! I mean I love, love, love it! Oh my goodness is it good! I would find it hard to believe anyone would say otherwise if you prepared this for them unless they were a vegetarian or did not eat pork. It is worth the time it takes to prepare and the aroma created in the home once you've added the thyme and garlic is so warm and inviting and says "home cooked with love!" My good friend shared this recipe with me and this one is a keeper and a 'many a times' repeater for the rest of my life! I served it over diced potatoes and sliced green beans with slivered almonds on the side, a complete meal.

Ingredients:

3 ounces bacon (about 3-4 slices), cut into 1/4 inch pieces, I fry the bacon slices whole first, then cut with scissors into pieces, much easier.

2 tbsp. unbleached flour

1 ¾ cups low sodium chicken broth

Olive oil

4 bone-in, rib-end, ½ to ¾ inch thick pork chops

Ground black pepper

2 medium yellow onions, halved pole to pole and sliced thin (about 3 ½ cups worth)

Table salt

2 tbsp. water

2 medium cloves garlic, minced, equals about 2 tsp.

1 tsp. thyme

2 bay leaves

1 tbsp. parsley leaves

Instructions:

1.       Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8-10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tbsp bacon fat; if not, supplement with olive oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.

2.       Heat 1 tbsp oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with ½ tsp pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

3.       Reduce heat to medium and add 1 tbsp oil, onions, ¼ tsp salt, and water to now empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.  Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

4.       Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

Gravy set aside, keeping warm for later use.

Pork chops searing for 3 minutes on first side sprinkled generously with black pepper.

Searing other side of pork chops, once done, remove from frying pan and set aside and keep warm.

Browning the onions but add the garlic and thyme in the end of the browning process. Remove from pan and set aside.

Once onions have been removed from frying pan, add the pork chops back then cover with cooked onions.

Following with gravy that was set aside in the beginning and add some bay leaves and sprinkle with parsley.

Simmer for 30 minutes covered with a lid until tender.

Once done cooking I sprinkle the bacon all over the cooked chops and remove the bay leaves and serve immediately over diced potatoes.