French Onion Pork Chops
Only $2.18 per serving!
Servings: 4
Ingredients:
French Onion Pork Chops
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 294 |
| pro | 23 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 66 mg |
| sodium | 379 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit A | 2% |
| vit C | 7% |
| folate | 9% |
-
4 bone-in pork loin centre chops (about 1-1/4 lb/625 g)
2 strips bacon, chopped
2 tbsp (25 mL) vegetable oil
2 onions, sliced
1 tsp (5 mL) herbes de Provence or dried thyme
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) all-purpose flour
3/4 cup (175 mL) sodium-reduced chicken stock
1 tsp (5 mL) white wine vinegar or cider vinegar
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Trim fat from pork chops; slash edges at 1/2-inch (1 cm) intervals to prevent curling. Set aside.
In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Transfer to paper towel to drain. Drain fat from pan.
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate.
Drain fat from pan.
Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, salt and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
Return bacon, chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Stir in vinegar. Sprinkle with parsley.
In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Transfer to paper towel to drain. Drain fat from pan.
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate.
Drain fat from pan.
Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, salt and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
Return bacon, chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Stir in vinegar. Sprinkle with parsley.
Source
Canadian Living Magazine: February 2007
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