Recipe by ellie_
This is the first successful pork chop I made as a young bride eons ago and is still as good today as it was then. Delicious with mashed potatoes and green beans --comfort food at it s best! Recipe source: Michael Field's Cooking School Cook book
Top Review by FlemishMinx
This IS good comfort food. I made this with only two chops and halved the rest of the ingredients. At step 8 I had to add a couple of TBS water because I had virtually no liquid, but this solved the problem nicely. I also had forgotten to get a lemon so I left the juice out, but I don't think this affected the end result. I'll try it next time, though. Thanks for posting !
- 6 pork chops, 1 inch thick
- 1⁄2 cup flour
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons vegetable oil
- 1 1⁄2 cups thinly sliced onions
- 2 tablespoons chopped garlic
- 2 tablespoons white wine vinegar
- 1 bay leaf
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon chopped parsley (optional)
Directions See How It's Made
- Preheat oven to 325-degrees F.
- Seaon the pork chops with salt and pepper, dip them in flour and shake off excess flour.
- Melt the butter and oil in a heavy frying pan over medium heat.
- Add chops and saute for 2-3 minutes per side until golden.
- Transfer chops to a 9 x 13- inch baking dish or other baking dish that is large enough to hold chops in one layer.
- After browning chops, discard all but 2 tablespoons of the fat and cook the sliced onions and garlic in the pan until they color lightly.
- Remove pan from heat and add the vinegar to pan.
- Pour drippings and onions over chops.
- Crumble in the bay leaf over all and heat on top of the stove until casserole bubbles.
- Cover tightly with lid or tin foil and place in oven.
- After 10 minutes, baste chops with juices.
- After another ten minutes turn chops over.
- Cook for a total of 30 minutes before removing from oven.
- Tip baking dish and skim fat from pan and discard.
- Place casserole on top of stove and add cream to pan.
- Bring to a boil over high heat and simmer until reduced by half.
- Remove from heat.
- Stir in the mustard and lemon juice.
- Sprinkle with chives and/or parsley (if using).