Smothered Pork Chops (Recipe 143 of 150)

Cook's Country recipes never let me down. They're a spin off of Cook's Illustrated and those never let me down either. As long as you follow their directions, you're guaranteed a good meal. 

I had a couple things different in this recipe. I had pork chops in the freezer and wanted to use those. They were thinner than this recipe requires. They still turned out fine, but I think a thicker chop would be more pork flavor. 

I completely forgot the vinegar at the end. I was hungry and I thought I had read the recipe thoroughly. THIS is why I should always get all the ingredients out and measured before I start cooking. It's a new goal of mine and here I am skipping it. 

I'd make this recipe again. It's easy and delicious. It's got a nice onion flavor without being overwhelming. 

Smothered Pork Chops

Recipe from Cook's Country

Serves 4

• 1 tsp onion powder
• ½ tsp paprika
• Salt and pepper
• ¼ tsp cayenne pepper
• 4 bone-in blade-cut pork chops, about 1/2 inch thick
• 1 ½ T vegetable oil
• 1 T unsalted butter
• 2 onions, halved and sliced 1/4 inch thick
• 2 garlic cloves, minced
• ¼ tsp dried thyme
• ¾ c plus 1 T beef broth
• 1 bay leaf
• 1 tsp cornstarch
• 1 tsp cider vinegar

Adjust oven rack to middle position and heat oven to 300 degrees. Combine onion powder, paprika, ½ teaspoon salt, ½ teaspoon pepper, and cayenne in small bowl. Pat chops dry with paper towels and rub with spice mixture.

Heat oil in large skillet over medium-high heat until just smoking. Brown chops, 3 to 4 minutes per side, and transfer to plate. Melt butter in now-empty skillet over medium heat. Cook onions until browned, 8 to 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in ¾ cup broth and bay leaf, scraping up any browned bits, and bring to boil. Return chops and any accumulated juices to pan, cover, and transfer to oven. Cook until chops are completely tender, about 1½ hours.

Transfer chops to platter and tent with foil. Discard bay leaf. Strain contents of skillet through fine mesh strainer into large liquid measuring cup; reserve onions. Let liquid settle, then skim fat. Return 1½ cups defatted pan juices to now-empty skillet and bring to boil. Reduce heat to medium and simmer until sauce is reduced to 1 cup, about 5 minutes.

Whisk remaining broth and cornstarch in bowl until no lumps remain. Whisk cornstarch mixture into sauce and simmer until thickened, 1 to 2 minutes. Stir in reserved onions and vinegar. Season with salt and pepper. Serve.