|Pork chops, seasoned simply with salt and pepper then seared, are finished with a slow bake in a flavorful beef broth with onions. Shown with a side salad and southern fried corn.|
Easy Pork Chop and Onion BakeThis recipe is so easy, yet so tasty and full of flavor, nobody but you will know how easy it was. It's one of my favorite way to do pork chops because it produces a wonderfully tender and delicious chop. I like to do this low and slow in the oven, but you can also finish it on the stovetop on a low simmer if you prefer. Just follow the recipe all the way to deglazing the pan, and then return the chops to the skillet, cover and simmer on low until done.
Recipe: Easy Pork Chop and Onion Bake©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 40 min | Yield: About 4 to 6 servings
- 6 bone-in pork chops
- 1-1/2 tablespoons canola oil
- Kosher salt, fresh cracked black pepper and Cajun seasoning (like Slap Ya Mama), to taste
- 1 Vidalia or yellow onion, sliced into rings
- 1-1/2 cups of beef stock or broth
- 1 teaspoon of dried thyme, crushed
Preheat oven to 325 degrees. Heat canola oil in a large lidded stainless skillet. Dry the chops well and add to skillet, sprinkling the top side with salt, pepper and Cajun seasoning; brown. Turn, sprinkle the other side with seasonings, brown; remove to a baking dish.
In the same skillet, break the onion into rings and saute in the pan drippings until lightly caramelized. Add the broth to the skillet and deglaze. Pour the entire contents of the skillet over the chops, spreading the onions evenly over the top of the chops; sprinkle with the thyme.
Cover and bake at 325 degrees for about 40 minutes or until tender and cooked through. Spoon pan sauce over individual servings.
Pork Chop and Potatoes Variation: Preheat oven to 325 degrees F. Butter a 9 x 13 inch casserole dish. Season and brown pork chops in a skillet as above; set aside. Add onions and caramelize. Increase broth to 2 full cups and deglaze the skillet with the broth. Whisk 2 tablespoons of all purpose flour in with the broth until well blended. Peel and rinse 4 medium sized potatoes and slice fairly thin. To the buttered casserole dish add a layer of half of the potatoes and top with 1/3 of the broth and onion mixture; repeat layers. Place chops on top. Pour remaining broth and onion on top. Cover tightly with a double layer of aluminum foil and bake at 325 degrees F for about 45 minutes, or until potatoes are tender. Time will depend on how thick you cut the potatoes.
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©Deep South Dish
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