Pork Chops - Smothered
- 60 g diced bacon (about 2 slices)
- 1.5 T flour
- 7 fl oz pork stock (or chicken stock, 207mL)
- 1 T vegetable oil
- 2 pork chops (bone-in rib loin chops, 1/2" to 3/4" thick)
- 3/4 c thinly sliced onion (halved and thinly sliced)
- 1/4 t salt
- 1 cloves minced garlic
- 1/2 t minced thyme (fresh)
- 1 bay leaf
- 1/2 T minced parsley (fresh)
- salt (to taste)
- freshly ground black pepper (to taste)
1. Fry the bacon in a medium saucepan over medium heat until lightly browned and the fat is rendered, 6 to 7 minutes. Remove the browned bacon from the pan with a slotted spoon and set aside on a small plate.
2. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, making sure to work out any lumps that may form. Continue stirring constantly, reacing into the corners of the pan, until the mixture is light brown, about 4-5 minutes. Add the stock in a slow, steady stream while vigorously stirring. Reduce the heat to low and keep the sauce warm.
3. Heat the oil in a 12" skillet over high heat until shimmering, 2 to 3 minutes. Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper. Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes. Turn the chops over and cook for another 2 minutes. Remove the chops from the pan and set aside on a plate.
4. Reduce the heat to medium and add the onions and 1/4 tsp salt. Cook, stirring frequently and scraping any browned bits off the bottom of the pan, until the onions soften and begin to brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the pan in a single layer and cover each chop with onions. Pour in the warm sauce, add the bay leaf, and cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, about 30 minutes.
5. Transfer the chops to a warmed plate and cover with foil. Increase the heat to medium high and, stirring frequently, cook until the sauce thickens to a gravy-like consistency, 4 to 5 minutes. Stir in the parsley and adjust the seasonings. Cover each chop with a portion of the sauce, sprinkle with the reserved bacon, and serve immediately.
SJ Note 3 Mar 2012: The sauce was really good. The pork chops I had (which were boneless, and pre-brined) didn't need 30 minutes of cooking, so they wound up a bit overdone because there was too much else going on tonight to monitor them correctly. The flavor was really good, though, and we'll definitely have this again.