Cook's Illustrated Magazine  

“Make sure the chops are quite dry before browning them to prevent sticking
and to promote the best crust. The pork chops pair well with a variety of
starches, which you will want to soak up the rich gravy. We liked them best
with simple egg noodles, but rice or mashed potatoes also taste great.”

4 ounces bacon, diced (about 4 slices)
3 tablespoons all-purpose flour
1 3/4 cups homemade chicken stock or
canned low-sodium broth
1 tablespoon vegetable oil
4 bone-in rib loin pork chops,
1/2 to 3/4 inch thick
Salt and ground black pepper
2 medium onions, halved and sliced thin
2 medium cloves garlic, minced
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon finely minced parsley leaves

1. Fry the bacon on a medium saucepan over medium heat until lightly browned and the fat is rendered, 6 to 7 minutes. Remove the browned
bacon from the pan with a slotted spoon and set aside on a small plate.
Reduce the heat to medium-low and gradually stir in the flour with a
wooden spoon, making sure to work out any lumps that may form.
Continue stirring constantly, reaching into the corners of the pan, until
the mixture is light brown, 4 to 5 minutes. Add the chicken stock in a
slow, steady stream while vigorously stirring. Reduce the heat to low
and keep the sauce warm.
2. Heat the oil in a 12-inch skillet over high heat until shimmering, 2 to 3 minutes. Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper. Place the chops in the pan in a single
layer and cook until a deep brown crust forms, about 2 minutes.
Turn the chops over and cook for another 2 minutes. Remove the
chops from the pan and set aside on a plate.
3. Reduce the heat to medium and add the onions and 1/2 teaspoon salt.
Cook, stirring frequently and scraping any browned bits off the bottom
of the pan, until the onions soften and begin to brown around the edges,,
about 5 minutes. Stir in the garlic and thyme and cook until fragrant,
about 30 seconds longer. Return the chops to the pan in a single layer
and cover each chop with onions. Pour in the warm sauce, add the bay
leaves, and cover with a tight-fitting lid. Reduce the heat to low and
cook until the meat is tender, about 30 minutes.
4. Transfer the chops to a warmed plate and cover with foil. Increase
the heat to medium high and, stirring frequently, cook until the sauce
thickens to a gravy-like consistency, 4 to 5 minutes. Stir in the pars-
ley and adjust the seasonings. Cover each chop with a portion of the
sauce, sprinkle with the reserved bacon, and serve immediately.
 

Variations

Smothered Pork Chops Braised
in Cider with Apples

Follow the recipe for Smothered Pork Chops, replacing the chicken
stock with an equal amount of apple cider and replacing one of the
onions with 1 large or 2 small Granny Smith apples, peeled, cored,
and cut into 1/3-inch slices. Proceed as directed.

Smothered Pork Chops with
Spicy Collard Greens

Follow the recipe for Smothered Pork Chops, increasing the oil to
2 tablespoons, reducing the onions to 1, and increasing the garlic to
4 cloves. Once the onion and garlic are cooked, add 4 cups thinly
sliced collard greens [washed thoroughly!] and 1/2 teaspoon crushed
red pepper flakes. Return the browned chops to the pan and proceed
as directed.
 

Featured Archive Recipe:
Pork Chops Smothered in Creamy Onions
(Braciole di Maiale Contadine)
 

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