Keeping track!

Daisypath Anniversary tickers

Saturday, April 30, 2011

Smothered Pork Chops!

What drew me to this recipe was the sauce really, i’m not much of a meat eater, so it really was the onion sauce that was divine. This recipe was taken from Food Wishes. Chef John has some really great recipes!

This is my take on it. Almost the same, just a wee different.


2 Pork Chops, butterflied into 4 – i got these from
1 1/2 – 2 Onions, sliced – i used more cause we love our onions
5 cloves Garlic, chopped – i like my garlic
A piece of the white part of a spring onion
1 rounded tbsp plain flour
1 1/2 cup chicken broth – do not replace with water, i’ve tried.
1/4 cup buttermilk, or sour cream in smaller qty
A few whole peppercorns
Salt and Pepper


I am using our Le Creuset a lot these days, cause i like it loads.


So, in a pan, preferably non-stick or cast iron, or something along those lines, fry/sear/brown your pork chops in a little olive oil.

And sooner or later, your pot/pan should have those little brown bits stuck to the bottom – and that, is what we want!

So, when the pork chops are brown and maybe 80% cooked, you can take them off and onto a plate.

and now. onto the onion sauce.

After all the slicing and crying over the onions, dump them all into the same pot patterned with the little brown bits and a little oil.

Fry and fry and fry. We want the onions to caramelize and go really brown and soft – as brown and soft as you can get them.

When they’re nearly done, add the garlic in and let them fry for a little while.

Then, add in the flour and fry to cook off the taste of the flour.


Add in the chicken stock and bring to a boil. If you find the sauce too thick, add a splash of water – i found that i didn’t have to. At this point, i also added a few whole peppercorns (fish really liked it) and a white part of a spring onion, just to add a different onion flavour to the sauce.

When it boils, add in your pork chops and the juices that are on the plate into the sauce to warm up the chops. Add in also the buttermilk or sour cream. This slight acidity is to counter the sweetness of the onions.

Once they are cooked to your liking and heated up, serve!

I served it over freshly cooked basmati rice. I’m really loving basmati rice now. Although, when i cook it over the stove, there’s always rice stuck to the bottom, i’m not sure how much water to put if i’m using my rice cooker though.

I really liked this sauce and have used it over minute steaks as well. I think it would be awesome over mash potatoes, just add a little cornstarch to make it thicker and more peppercorns as well!

I hope you try it!

No comments:

Post a Comment