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Serves 4
This great recipe depends on three things:
· The roux must be dark – cook the flour and fat until it is a deep brown.
· The chops must be seared. Press them flat and be sure the pan is hot.
· The onions should be browned at the edges.
All this means there may be a lot of smoke in the kitchen, so use a high setting on your fan from the outset.
3 slices bacon, cut into ¼ inch pieces
2 tbs flour
1 ¾ cups/400 ml low-sodium chicken broth
Olive oil
4 bone-in rib loin pork chops, ½ to ¾ inches (about 2 cm) thick
freshly ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 ½ cups)
Salt
2 tbs water
2 medium garlic cloves, minced (about 2 tsp)
1 tsp minced fresh thyme leaves
2 bay leaves
1 tbs minced fresh parsley
1. Fry bacon in a small sauce pan over medium heat, until lightly browned, stirring occasionally. Remove bacon with a slotted spoon drain and reserve for later use.
2. There should be about 2 tbs of fat in the pan. If not, add oil to make 2 tbs. Reduce heat and stir in flour until smooth. Cook, stirring frequently until the mixture is about the color of peanut butter, or even darker.
3. Stir in broth in a steady stream keeping the mixture smooth. Increase heat and bring to a boil. Cover and remove from heat until later.
4. Heat 1 tbs oil in a large skillet until very hot. Dry the pork chops with a paper towel until dry on both sides and sprinkle with pepper. Lay the chops in a single layer and brown until a deep golden color. Turn and brown the other side. Transfer to a large plate and set aside.
5. With the skillet empty, add 1 tbs oil, the onions, ¼ tsp salt and 2 tbs of water . Scrape the skillet to loosen the brown bits from searing the chops. Adjust the heat to medium and cook, stirring frequently, until the edges of the onions are browned.
6. Stir in the garlic and thyme, and cook briefly.
7. Return the chops to the skillet and place the onions on top. Pour in the roux and any juices from the chops.
8. Add the bay leaves. Cover and reduce heat to low and simmer until pork is tender, 20 to 30 minutes.
9. Transfer chops to a serving plate and place in a warm oven.
10. Increase heat and bring the sauce to a boil. Reduce until sauce thickens. Remove bay leaves, add parsley and correct seasoning.
11. Remove chops from oven and pour sauce over them. Sprinkle on the reserved bacon. Serve immediately.
Serve with: Mashed potatoes, rice, egg noodles
Source: Cook’s Illustrated, September 2002
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