Wednesday, December 16, 2009

First You Take An Onion

Okay--you've got your onion. It's a medium sized one (like the ones that come in a net bag). Chop it relatively finely. Do you have a cast iron skillet? If yes, heat it up a little bit and toss in about a Tablespoon of olive oil and the same of butter. If you don't have cast iron skillet use whatever you've got and while the oil is heating up go roll all your change and buy yourself a cast iron skillet. They're cheap.

P.S. You're heat should be on low.

Once the oil is hot, toss the onion in. 1/2 teaspoon of dried thyme and season it gently with salt and pepper. While the onions wilt, peel, core and chop an apple (preferably Macoun). Into the pan it goes. After about 10 minutes, add 2 center cut pork chops. Sear the first side for about 10 minutes and then the other side for about 5.

Now pour in 1 cup of chicken stock and pop the pan into the oven for about 20 minutes.

Check the chops. When they are done, pull the whole pan out of the oven. The onions and apples will be very liquid! Take the chops out and cover them with fool. Sprinkle a Tablespoon of flour over all the juice in the pan and bring it to a boil.

After it has boiled for about five minutes, grab the potato masher and start mashing the apples and onions together. When it is as smooth as you like it, pour it over the chops.

Holy crap.
This is really good.


Pat said...

you have to invite me over & i'll make dinner for you another time

Anonymous said...

Hey two ?s. What temp for the oven part (I usually do pork at 375) and does it need to be covered while in the oven?

~ Carmel

RAHELL said...

what do I bake the chops at?