Prudhomme's Baked Pork Chops With Onion Gravy |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A Louisiana favorite, just lovely served over rice or mashed potatoes. Overnight marinating not included in preparation time. Ingredients:
2 1/2 teaspoons salt |
2 1/4 teaspoons ground red pepper (cayenne) |
1 1/4 teaspoons ground black pepper |
12 1/2 inches thick pork chops (about 2 3/4 pounds) |
4 1/2 tablespoons margarine, divided (not spread or tub product) |
4 cups onions, chopped |
1 teaspoon garlic, finely minced |
3 cups pork stock |
Directions:
1. Combine the seasoning mix ingredients together in a bowl.
2. Sprinkle evenly on both sides of the chops, making sure to use all of it.
3. Cover and refrigerate overnight.
4. Preheat the oven to 400°F.
5. Grease a skillet heavily with 1 tablespoon margarine and heat until very hot.
6. Add the pork chops in batches and brown well (about 3 minutes/side).
7. Transfer to a large baking pan.
8. Melt the remaining margarine over high heat.
9. Add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching.
10. Add the remaining 2 cups onions and cook until translucent.
11. Add the garlic, remove from heat, and immediately spoon over browned chops.
12. Pour the stock around the edges and seal the pan with foil.
13. Bake for about 30 minutes, or until the meat is cooked through and tender.
14. Remove from oven and serve with rice or mashed potatoes.
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