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Smothered Pork Chop with Onion Gravy

June 7, 2010

Pork is often pretty cheap at the store and I find myself buying it often.  I like to do different things with it to change it up and this recipe was a definite winner.  Much different from this recipe, my husband didn’t complain about the amount of onion on this one.

Serves: 4

WW points: 6

Tools:

Skillet

Knife

Plate

Tongs

Wooden Spoon

Measuring spoons

Measuring cup

Ingredients:

4 6oz bone-in Pork loin chop, trimmed

1/2 tsp Salt

1/4 tsp black Pepper

1 tsp Olive Oil

2 sweet Onions, thinly sliced

1/4 cup Water

2 tsp all-purpose Flour

1 cup reduced-sodium Beef Broth

1 tsp whole-grain Dijon Mustard

1 Tbs chopped Thyme

Directions:

Sprinkle your chops with salt and pepper:

Preheat skillet with the olive oil:

It’s very important to make sure that the oil and pan is hot.  This way the oil actually COOKS the meat rather than soaks INTO the meat.  It will also allow the meat to get a good color on it.

Plus, pans cook better when they are already hot before adding the food.  There’s less sticking and stuff like that.

Once it’s hot, add the seasoned pork:

While the meat is cooking/browning on one side, chop up your onion: Then, get your plate and tongs ready:

Turn the pork after about 5 minutes and allow to brown on the other side:

Once done browning (don’t worry if it’s not cooked through, you’ll be putting it back in later), take the pork out of the skillet and put on a plate:

Now, in the skillet, add the water and onion and bring to a boil.  This also helps get all that yummy stuff from the meat that might have stuck to the pan:

Allow the onions to simmer until they are very tender.  Then add the flour:

  Stir constantly for 1 minute.  You want to get the flour cooked, but not burned:

Add the beef broth, mustard, and thyme:

Bring that to a boil:

Now, stir while the sauce bubble and thickens.  You want to get the sauce nice and thick, but not too thick because, remember, you’ll be cooking it a bit more with the chops back in there.  It should look something like this when you run the wooden spoon along the bottom of the skillet:

Once it’s thickened, return the pork chops to the pan right in the sauce:

Don’t forget to add the juice that has drained from them as well:

Reduce the heat and simmer until the pork is heated through and done cooking.  I like to flop some of the sauce right on top of the pork as well…okay, I just like playing with my food, but it’s what I do!

Serve it right up and make sure to put that gravy right on top of the pork:

My Comments:

I love this recipe and have made it several times since I ran across it just a few months ago.  It’s a bit time consuming, but cooking is actually how I unwind from a long day, so this is perfect for doing that.

I like to serve this with rice and broccoli, delicious!

Recipe

4 6oz bone-in Pork loin chop, trimmed

1/2 tsp Salt

1/4 tsp black Pepper

1 tsp Olive Oil

2 sweet Onions, thinly sliced

1/4 cup Water

2 tsp all-purpose Flour

1 cup reduced-sodium Beef Broth

1 tsp whole-grain Dijon Mustard

1 Tbs chopped Thyme

Directions:

Sprinkle the chops with the salt and pepper.

Heat the oil in a large skillet over medium-high heat

Add the pork and cook, turning occasionally until browned, about 5 minutes, transfer to a plate

Add the onions and water to the skillet and bring to a boil

Reduce the heat and simmer, covered, stirring occasionally, until the onions are very tender, 12-15 minutes

Sprinkle the onions with the flour, cook, stirring constantly, 1 minute

Add the broth, mustard, and thyme, bring to a boil, stirring until the sauce bubbles and thickens

Return the chops and any juices to the skillet

Reduce the heat to simmer, cook uncovered until the chops are heated through, 2-3 minutes

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