French Onion Pork Chops
Portion size: 4
- 4 bone in pork loin centre chops, (about 1-1/4 lb/625 g)
- 2 strips bacon, chopped
- 2 tbsp (30 mL) vegetable oil
- 2 onions, sliced
- 1 tsp (5 mL) herbes de Provence or dried thyme
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
- 1 tbsp (15 mL) all-purpose flour
- ¾ cup (175 mL) sodium-reduced chicken stock
- 1 tsp (5 mL) white wine vinegar or cider vinegar
- 2 tbsp (30 mL) chopped fresh parsley
- Trim fat from pork chops; slash edges at ½-inch (1 cm) intervals to prevent curling. Set aside.
- In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Transfer to paper towel to drain. Drain fat from pan.
- Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate.
- Drain fat from pan.
- Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, salt and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
- Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
- Return bacon, chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
- Stir in vinegar. Sprinkle with parsley.
- Source : Canadian Living Magazine: February 2007