Prep 15 mins
Cook 1 hr
This is pure comfort food. I serve this with mashed potatoes to use all the gravy, and a green vegetable. If you want it thicker, you can add some cornstarch mixed with water to the sauce to thicken.
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon sage
- 6 pork chops, 3/4 inch thick
- all-purpose flour
- 2 teaspoons olive oil
- 2 tablespoons butter
- 1 onion, peeled and sliced
- 1 garlic clove, sliced
- 8 ounces sliced mushrooms
- 1 1⁄2 cups chicken stock
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup heavy cream
- Preheat oven to 350°F.
- Combine sugar, salt, sage and pepper; rub mixture onto both sides of pork chops. Coat chops well with flour.
- Heat a large heavy skillet, add oil and butter.
- Sauté pork chops until browned on both sides; remove from skillet and set into a baking dish.
- Add onion, sauté until just tender adding garlic and mushrooms after first 5 minutes.
- Sauté 10 minutes until softened.
- Add chicken stock, tomato paste, Worcestershire and heavy cream to pan, bring to simmer. pour over pork chops, Cover and bake 45 minutes- 1 hour, or until very tender.
very good. loved the flavor of the sauce. followed everything exactly and i didn't think at all that the brown sugar made it sweet as other's mentioned. so glad i went w/ my gut and followed the recipe to the T. i'll make this again but next time w/ out the mushrooms. taste preference...but sauce is yummy...great recipe! thanks chia! =)
Definitely a different taste for chops, which I certainly appreciate as pork is boring me lately. I liked the taste of the sauce although the consistency was very thin. I added a cornstarch slurry to thicken it at the end of the cook time. I also had to drain quite a bit of fat from the sauce. My chops turned out on the tough side so maybe they should've cooked longer to make them more tender. The next time I make this, I think I will try boneless pork and cut it into cubes as it would be easier to serve over the pasta in my opinion. I'll also decrease the chicken broth to 1 1/4 C. Thanks for the recipe.
We have white sweet onions that weighs 17 oz each, a bag of yellow strong cooking onions that weigh 4 oz each, and another bag of yellow cooking onions that weigh 6 oz each.
What type of onion is used in this recipe and what total weight of onions used in the recipe?