Smothered Pork Chops with Caramelized Onions
Before I mastered how to identify a “good” recipe, I winged most of my cooking by attempting to replicate what was on my mind. I had the envie for smothered pork chops so I browned the meat, caramelized onions, added roux, and gave them plenty of time to tenderize. When the spoon of gravy hit my tongue, my head gave sharp tug back, closed my eyes, and squinted. Ooooof that wasn’t what I was going for but man it was some good.
The pork chops are tender with the deepest rich notes of caramelized onions that create the base for one of the best gravies you’ll ever eat. You can eat it over rice, but I prefer it over grits or millet.
Smothered Pork Chops with Caramelized Onions Ingredients
3 lbs yellow onions, chopped
2 Tbl whole wheat flour
2 Tbl oil
3 lbs bone in pork chops
2 tsp Worcestershire sauce
2 tsp Better than Chicken Bouillon
1 tsp black pepper
½ tsp red pepper (cayenne)
1 Tbl minced garlic
2 c water
Salt
Green onions or parsley, sliced for garnish
Smothered Pork Chops with Caramelized Onions Directions
Put 3 lbs of chopped onions into a heavy bottom pot (like a Dutch oven) and put it over medium high heat. When the onions begin to release water, stir it every 8-10 minutes. If you can see the liquid, it should be simmering. When the water is evaporated, lower your heat to medium.
Allow the onions to lightly brown and stir them. They should stick a little to the pan. If the onions start turning black, your fire is too hot. The onions will reduce in size and begin to be dark brown and sticky. If the bottom of the pan is getting too much build up, you can deglaze it with 1 Tbl of water. Go easy with the water, because the more water you add, the longer it will take to finish. The onions will be very dark brown when they’re finished.
Add 2 Tbl of whole wheat flour to a saute pan and make a peanut butter color roux. Remove the roux. Add 2 Tbl of oil to the pan on high heat. The oil should shimmer, but should not smoke.
Firmly press both sides of the pork chop with paper towels to absorb the water. Add the pork chop to the pan. If you don’t hear a sizzle, remove the meat, and get the pan hotter. Add additional pork chops, but do not crowd the pan. You should hear a continuous sizzle.
When the pork chop releases from the pan (it will stick if it’s under done), and the bottom is dark brown, flip it and brown the other side. Do not worry that the meat will get too tough, we want the color. Put the cooked pork chop on a plate and repeat until all of the pork chops are cooked.
When the pork chops are finished cooking, transfer the onions from the Dutch oven to the saute pan and finish cooking them. It doesn’t matter what stage they’re in because you’ll pick up the caramelization process where you left off.
When the onions are done, add 2 Tbl roux, 2 tsp Worcestershire sauce, 2 tsp Better than Chicken Bouillon, 1 tsp black pepper, ½ tsp red pepper, 1 Tbl minced garlic, and 2 c of water. Stir and taste. Depending on your chicken base, you might need to add salt. It should be a little peppery and feel grainy. Add the pork (you’ll probably have 2 layers and it’s ok if not submerged) and bring the liquid to a low simmer. Spoon liquid over the pork. Cover the pot.
Every 20 minutes, rotate the pork so the top layer of meat is now on the bottom. Scrape the bottom of the pot to make sure nothing is sticking. Spoon the liquid over and cover. When the meat begins to pull away from the bone, it is ready. Depending on the thickness of your meat, it’ll take about 60-90 minutes. Taste the gravy and make any seasoning adjustments.
Notes
Directions for how to make a roux are on the technique page.
I like to garnish it with green onions or parsley. I didn’t have any on hand when I took the picture.
You can add mushrooms after you caramelize the onions if you like.
Taste the gravy every time you rotate the meat. I want you to see how the gravy develops.
If your gravy starts getting too thick, add a little water.
Swap out the pork for hamburger patties to make hamburger steak.
