Smothered Pork Chops

Serves 4

This great recipe depends on three things:

The roux must be dark – cook the flour and fat until it is a deep brown.
The chops must be seared. Press them flat and be sure the pan is hot.
The onions should be browned at the edges.

All this means there may be a lot of smoke in the kitchen, so use a high setting on your stove fan from the outset.

3 slices bacon, cut into ¼ inch pieces

2 tbsp flour

1 ¾ cups/400 ml low-sodium chicken broth

Olive oil

4 bone-in rib loin pork chops, ½ to ¾ inches (about 2 cm) thick

Freshly ground black pepper

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

Salt

2 tbsp water

2 medium garlic cloves, minced (aout 2 tsp)

1 tsp minced fresh thyme leaves

2 bay leaves

1 tbsp minced fresh parsley

Make a roux

Fry bacon in a small sauce pan over medium heat, until lightly browned, stirring occasionally. Remove bacon with a slotted spoon, drain and reserve for later use.
There should be about 2 tbsp of fat in the pan. If not, add oil to make 2 tbsp. Reduce heat and stir in flour until smooth. Cook, stirring frequently until the mixture is about the color of peanut butter, or even darker.
Stir in broth in a steady stream keeping the mixture smooth. Increase heat and bring to a boil. Cover and remove from heat until later.

Brown the chops

Heat 1 tbsp oil in a large skillet until very hot. Dry the pork chops on both sides with a paper towel and sprinkle with pepper. Lay the chops in a single layer and brown until a deep golden color. Turn and brown the other side. Transfer to a large plate and set aside.

Prepare the onions

With the skillet empty, add 1 tbsp oil, the onions, ¼ tsp salt and 2 tbsp of water . Scrape the skillet to loosen the brown bits from searing the chops. Adjust the heat to medium and cook, stirring frequently, until the edges of the onions are browned.

Stir in the garlic and thyme, and cook briefly.
Return the chops to the skillet and place the onions on top. Pour in the roux and any juices from the chops.
Add the bay leaves. Cover and reduce heat to low and simmer until pork is tender, 20 to 30 minutes.
Transfer chops to a serving plate and place in a warm oven.
Increase heat and bring the sauce to a boil. Reduce until sauce thickens. Remove bay leaves, add parsley and correct seasoning.
Remove chops from oven and pour sauce over them. Sprinkle on the reserved bacon. Serve immediately.

Serve with: Mashed potatoes, rice, egg noodles

Source: "Cook’s Illustrated", September 2002

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