Thick & Rich Pork Chops & Gravy

My cooking zone, complete with two science projects in front of the cookbook

Pork chops don’t have to be hard, dry or tasteless. After years of failed attempts, I found a great recipe that has been my go-to for all things pork chops for years. It’s easy to make, provided the you do things in the right order, and above all, use good ingredients, starting with the pork chop. I made the (mostly American mistake) of choosing meat that’s overly lean. Had I listened to my dad’s admonitions to “keep in the fat! It gives it flavor!” my results probably would have been much better. 

The rest of the ingredients are straightforward, though as usual, I recommend sweet, salted butter and sweet, Walla Walla onions.

Overview

The recipe essentially comes from The New Best Recipe, though I have made some changes as usual. It’s called Smothered Porkchops, for indeed, it is smothered, but this is what keeps it moist and flavorful. What you’ll be doing is flash-frying the pork chops in a butter/onion base while making the thick and rich gravy. You re-add the porkchops back into the main pan, cover and cook for a bit. You have the most divine pork chops and gravy to hit the planet. While this is cooking, you roast the red potatoes and make the string beans. 

Pre and Cook time- @1hr 10 min

Ingredients
3 oz (abt 3 slices) bacon, cut into 1/4 inch pieces
2 tablespoons unbleached all-purpose flour
1 3/4 cups low-sodium chicken broth

I used a cast iron press to speed up the bacon and even out the cooking

2 tablespoons vegetable oil (I split this with butter)
ground black pepper
2 medium size sweet onions, sliced thin (I make mine very small)
Salt
2 tablespoons water
2 medium garlic cloves, minced or pressed through a garlic press
1 teaspoon minced fresh thyme leaves (dried is ok)
2 bay leaves
1 tablespoon parsley (fresh or dried)

**note: I’ve actually cut down the cook time about 5-10 min by doing a few of things slightly out of order. The gravy is supposed to be made after the pork chops are done, but I make the gravy first, thereby smothering the pork chops in true southern fashion.

Directions
1. Fry the bacon over medium heat and brightly, rendering the fat, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel and reserve, leaving the fat in the pan (you should have about 2 tablespoons. Add vegetable oil if you don’t).
2. Reduce the heat to medium low and gradually whisk the flour into the fat until smooth. Cook, whisking frequently, until the mixture is light brown, about the color of peanut butter, about 5 minutes.
3. Which in the chicken broth in a slow, steady stream; increase the heat to medium-high and bring to a boil, stirring occasionally. Cover and remove from the heat; set aside.
4. Heat 1 tablespoon of the oil in a 12 inch skillet over high heat until smoking. Meanwhile, sprinkle the pork chops with 1/2 teaspoon pepper. Brown the chops in a single layer until deep golden on the first side, about 3 minutes. Flip the chops and cook until browned on the second side, about 3 minutes. Transfer the chops to a large plate and set aside.
5. Reduce the heat to a medium and add the remaining 1 tablespoon oil, the onions, 1/4 teaspoon salt and the water to the now-empty skillet. Using a wooden spoon, scrape up the browned bits on the pan bottom; cook, stirring frequently, until the onions are softened and browned around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Return the chops to the skillet in a single layer and cover them with the onions.  Pour in the reserved sauce and any juices released by the pork chops; add the bay leaves. Cover, reduce the heat to low, and simmer until the pork is tender, about 30 minutes.
6. Transfer the chops to a warmed serving platter and increase the heat to a medium-high and simmer the sauce rapidly, stirring frequently, until thickened, like a gravy.

Red potatoes
Ingredients
Potatoes
Olive oil
Salt and rosemary

Directions
1. Dice the potatoes in quarters, drizzle oil, add salt and rosemary. Toss and place in a convection oven at 400 degrees. Cook for approximately 5-8 minutes then remove, scrape and move the potatoes. Return to the oven for another 5-8 minutes.
2. Remove and serve warm or cool.