SERVES 4
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe, though either will work here. Serve smothered chops with egg noodles or mashed potatoes to soak up the rich gravy.
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3 |
ounces bacon (about 3 slices), cut into ¼-inch pieces |
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2 |
tablespoons unbleached all-purpose flour |
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1¾ |
cups low-sodium chicken broth |
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2 |
tablespoons vegetable oil, plus more as needed |
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4 |
(7-ounce) bone-in rib loin pork chops, ½ to ¾ inch thick, trimmed of excess fat (see note) |
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Ground black pepper |
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2 |
medium yellow onions, halved and sliced thin (about 3½ cups) |
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Table salt |
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2 |
tablespoons water |
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2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
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1 |
teaspoon minced fresh thyme leaves |
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2 |
bay leaves |
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1 |
tablespoon minced fresh parsley leaves |
1. Fry the bacon in a small saucepan over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the fat in the saucepan (you should have 2 tablespoons bacon fat; if not, add oil to make this amount). Whisk in the flour and cook over medium-low heat until golden, about 5 minutes. Whisk in the broth and bring to a boil, stirring occasionally, over medium-high heat; cover and set aside off the heat.
2. Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until smoking. Pat the chops dry with paper towels. Use a sharp knife to cut two slits, about 2 inches apart, through the outer layer of fat and silver skin of each chop (do not cut into the meat of the chops). Sprinkle each chop with ½ teaspoon pepper. Brown the chops in a single layer until browned on the first side, about 3 minutes. Flip the chops and cook until the second side is browned, about 3 minutes longer. Transfer the chops to a plate and set aside.
3. Add the remaining 1 tablespoon oil to the skillet and return to medium heat until shimmering. Add the onions, ¼ teaspoon salt, and the water, scraping up any browned bits, and cook until lightly browned, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the skillet and cover with the onions. Add the reserved sauce, the bay leaves, and any accumulated meat juices from the plate to the skillet. Cover and simmer over low heat until the chops are tender and a paring knife inserted into the chops meets little resistance, about 30 minutes.
4. Transfer the chops to a platter and cover loosely with foil. Simmer the sauce over medium-high heat, stirring frequently, until thickened, about 5 minutes. Discard the bay leaves, stir in the parsley, and season with salt and pepper to taste. Cover the chops with the sauce, sprinkle with the reserved bacon, and serve.