Smothered Pork Chops!

I borrowed this Recipe from the GREAT book STEAKS,CHOPS,ROASTS,and RIBS (from the Editors of Cooks Illustrated)

3 slices Bacon,cut into 1/4 inch peices

2 Tablespoons all purpose flour

1 3/4 cups Chicken Broth

Canola Oil

 4 medium Pork Chops

Ground Black Pepper

2 Medium Yellow or Sweet Onions halved and sliced thin


2 Tablespoons water

2 medium garlic Cloves Smashed and finely diced

1 teaspoon Fresh minced Thyme Leaves

2 Bay Leaves

1. Fry the Bacon in s small saucepan until brown. Set Bacon aside. reduce heat to med.low and stir the 2 Tablespoons of Flour into the Bacon Fat until tan colored and smooth. Wisk in Chicken Broth and bring to a boil,stirring frequently. Cover and set aside.

2.Heat 1 Tablespoon of Oil in a 12 inch Skillet until smoking. Generously Coat Chops with Pepper,Brown them until golden brown 3 minutes each side. Be very careful when adding the chops to the pan…hot Oil will SPLATTER! Transfer the Chops to a large plate and set aside.

3.Reduce the heat to medium and add 1 Tablespoon of Oil,Onions,1/4 teaspoon Salt and 2 Tablespoons of Water.Cook until edges of Onions are browned(about 5 minutes) Stir in the Minced Garlic and Thyme and cook for about 45 seconds. Return the Chops to the Skillet and cover them with the Onions. Pour in the Sauce and,the Juice from the plate where the chops rested. Add the Bay Leaves. Cover,reduce the heat to low and simmer for 30 minutes.

4.Transfer the Chops to a warmed serving platter and tent with foil. Increase the heat to medium High and simmer the Sauce rapidly,stirring constantly until,thickened to a Gravy Consistency.(about 5 minutes) Discard the Bay Leaves and ajust the flavor with,Salt and Pepper. Cover the Chops with Sauce and sprinkle with Bacon and…OMG!


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