Smothered Pork Chops

This recipe is another great moment from Cook's Illustrated's television program.  When I watched the show, I was instantly intrigued.  First, it's a British recipe, although it has fallen a bit out of favor for more modern fare.  Secondly, the use of onions and beef broth, combined with a slow braise made me think of French Onion Soup and upon tasting it, I'm happy to report that if you love French Onion soup, you'll appreciate this dish.  The recipe here calls for beef broth, but I noticed on the website, they have altered this recipe somewhat and they used Chicken Broth.  I too think that Chicken broth might help cut back on the overall beefy richness of this dish.  I would suggest using one onion if you do.. that is, unless you just love them as much as I do!

It was very easy to put together and those clever chef's at Cook's Illustrated always make it foolproof!  It really did warm the tummy, and is particularly tasty on a chilly January night.  I served this along with mashed potatoes and baby peas - the combination of which was just right. 

As a side note, you can use this sauce if you're making English Banger sausages - it would work wonderfully. 

One note of honesty, my husband is not a huge fan of French Onion soup.  I'm addicted to it so making this was a no-brainer.  I did worry whether or not he'd enjoy it and not only did he like it, but he ate two chops!  He didn't care for the heat of the Cayenne Pepper and to be honest, I didn't like it much either, but it was just slight in taste.  I think if I hadn't used it, it would have been a better dish and more traditional to the palate of England.

So, cheerio and pip pip.. try making this dish for your family and I'm sure you'll want to save it for your archives. 

Smothered Pork Chops
Serves 4

1 1/2 TBS vegetable oil
4 blade pork chops, about 1/2" thick (bone in for better flavor)
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper (optional - we didn't much care for the heat)
1 TBS butter
2 medium onions, cut in half and sliced in 1/4 slices
3/4 cup beef broth + 1 TBS beef broth (chicken can be substituted)
Additional broth to be added later if needed (count on at least 1/4 or 1/2 cup)
2 cloves garlic, minced
1/2 tsp fresh or dried thyme
1 bay leaf
1 tsp corn starch
1 tsp apple cider vinegar

Adjust rack to the middle of the oven and preheat to 300 degrees farenheit.

In an oven proof large skillet with a good, tight fitting lid (also oven proof!), heat oil over medium/high heat.  While oil is heating, dry chops with paper towels thoroughly.  Mix onion powder, papika, salt & pepper and cayenne if using in a small bowl.  Rub each side of the chops with the mixture.  Carefully place each chop in the skillet and brown 4 minutes, then flip over and brown a further 4 minutes.  Watch the heat, medium high can easily burn the chops and if that starts to happen, reduce the heat.  After browning, remove chops from skillet and plate.  Set aside.

Add the butter to the skillet and return heat to medium high.  Add the onion slices and stir frequently to brown the onions and wilt until soft.  About 10-11 minutes.  Next, add the garlic and the thyme.  Stir quickly for about 30 seconds until the aroma of the garlic blooms. 

Add the beef broth to the skillet and using a wooden spoon, pick up all the frond (brown bits) from the bottom of the skillet.  With tongs, place each chop back into the skillet and cover each chop with some onions.  Add the bay leaf.  Place the lid on the skillet and bake in the oven for 1.5 hours or until the chops are fall apart tender.  Note, if the lid is somewhat loose, cover the skillet with aluminum foil first and then add the lid for a tighter cover.

When the chops are tender, remove the skillet from the oven.  Carefully remove the chops from the broth and onions and plate them.  Remove bay leaf and discard.  Cover the plated chops with the foil and set aside.  Position a strainer over a large measuring cup.  Pour juices and onions.  You should have enough broth to measure about 1 1/4 cups.  If not, add more broth to get your measure.  Return the broth to the pan and simmer vigorously, but do not boil  Reduce the broth to approximately 1 cup.

Combine the cornstarch with 1 TBS of beef broth.  Mix well.  Add the starch mixture to the simmering broth and use a whisk to incorporate.  Let the sauce simmer for an additional minute.  This is NOT a gravy, so it will not become super thick.  This is a sauce and should remain somewhat thin.  Return the onions to the pan and add the cider vinegar.  Stir until combined.  Serve sauce over each chop on individual plates, or place chops on a platter and pour sauce and onions over the chops and serve family style.