Prep 0 mins
Cook 1 hr 15 mins
Carla Hall's Cooking With Love
- 4 pork loin chops with bone (each 1 1/2-inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1⁄3 cup all-purpose flour
- 1⁄3 cup canola oil or 1⁄3 cup other neutral oil
- 2 yellow onions, thinly sliced
- 3 tablespoons finely chopped garlic
- 1 cup chicken stock (homemade or store bought, unsalted)
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon white vinegar or 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon molasses
- 1 teaspoon ground allspice
- Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
- In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
- Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
- In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
- Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.
Very excellent, thanks for posting. Next time I'll skimp on the Worsteshire, but a great recipe. Will make again.