Prudhomme's Baked Pork Chops With Onion Gravy
A Louisiana favorite, just lovely served over rice or mashed potatoes. Overnight marinating not included in preparation time.
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INGREDIENTS
NutritionSeasoning Mix
- 2 1⁄2teaspoons salt
- 2 1⁄4teaspoons ground red pepper (cayenne)
- 1 1⁄4teaspoons ground black pepper
- 12 1⁄2inches thick pork chops (about 2 3/4 pounds)
- 4 1⁄2
- 4
- 1
- 3cups pork stock
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DIRECTIONS
- Combine the seasoning mix ingredients together in a bowl.
- Sprinkle evenly on both sides of the chops, making sure to use all of it.
- Cover and refrigerate overnight.
- Preheat the oven to 400°F.
- Grease a skillet heavily with 1 tablespoon margarine and heat until very hot.
- Add the pork chops in batches and brown well (about 3 minutes/side).
- Transfer to a large baking pan.
- Melt the remaining margarine over high heat.
- Add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching.
- Add the remaining 2 cups onions and cook until translucent.
- Add the garlic, remove from heat, and immediately spoon over browned chops.
- Pour the stock around the edges and seal the pan with foil.
- Bake for about 30 minutes, or until the meat is cooked through and tender.
- Remove from oven and serve with rice or mashed potatoes.
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