Pork Chops with Caramelized Onions
Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 30 minutes
Total Time: 60 minutes
2 (1 1/4-inch-thick) bone-in pork chops (about 1 pound each)
Kosher salt & Black Pepper
2 tbsps butter
2 onions, chopped
2 cups sliced mushrooms
2 apples, each peeled, cored and sliced into 8 wedges
½ cup aopple cider, plus 2 tbls
2 tsps Dijon mustard
1 1/2 cups chicken broth
2 tsps cornstarch dissolved in 2 tbls cold water
3 tablespoons crème fraîche or 35% creame
1 tbls brandy or Cognac
1. Season pork chops with salt and pepper. Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
2. Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour. Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
3. Add other tablespoon of butter to pan and melt, cook onions for 5 minutes. Add 2 tsp of sugar and caramelize the onions for a few minutes, remove from pan and set aside.
4. Cook apples2. Stir in apples; cover and cook until tender, about 10 minutes. (Make-ahead: Let cool; set aside for up to 2 hours. Rewarm.)
3. Season pork with pepper. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over. Transfer to 350°F (180°C) oven; roast until juices run clear when pork is pierced, about 20 minutes (155°F). Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.
4. Meanwhile, pour fat from skillet. Add stock and juice; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about 3/4 cup.
5. Dissolve cornstarch in 2 tbsp cold water; stir into skillet and cook until thickened. Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.
