Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2020:
* Make at least 20 recipes for the Instant Pot
* Use the Spiralizer more often

Thursday, January 15, 2015

Smothered Pork Chops

The picture in the cookbook looked good, so I decided to make it.  It was time-consuming, but the chops turned out super tender.

Smothered Pork Chops
from America's Test Kitchen: Complete Cooking for Two Cookbook
Serves 2

1/2 teaspoon onion powder
1/4 teaspoon paprika
salt and pepper
1/8 teaspoon cayenne pepper
2 (8-10oz) bone-in blade-cut pork chops, ~1" thick
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 onion, halved and sliced thin
1 garlic clove, minced
1/2 teaspoon minced fresh thyme
1/2 cup plus 1 tablespoon beef broth
1 bay leaf
3/4 teaspoon cornstarch
1/2 teaspoon cider vinegar

Combine onion powder, paprika, cayenne pepper, and 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl.   Cut two slits, about 2 inches apart, through outer layer of fat on each chop.  Pat chops dry and rub evenly with spice mixture.

Heat oil in an 10-inch ovenproof skillet over medium-high heat.  Brown chops well on each side, about 3 to 5 minutes per side; transfer to plate.  Add butter fat left in skillet and melt over medium heat.  Add onion and cook until softened, about 8 minutes.  Stir in garlic and thyme and cook until fragrant, about 30 seconds.  Stir in 1/2 cup broth and bay leaf.

Nestle the browned chops back into the skillet along with any accumulated juices, cover, and bake at 300º for 90 minutes.

When done, remove chops from skillet and tent with foil to keep warm. Strain braising liquid through a fine mesh strainer into a measuring cup.  Discard bay leaf and save onions.  Let braising liquid sit for 5 minutes and use a spoon to remove fat from surface.  Return 1/3 cup defatted pan juices to skillet and bring to a simmer.  Whisk remaining 1 tablespoon broth and cornstarch together in a small bowl and then whisk into the skillet.  Simmer until sauce is thickened.  Stir in the onions and vinegar and season with salt and pepper to taste.  Serve sauce and onions over the chops.