Recipe(tried): Smothered Pork Chops

A few weeks ago I mentioned the Cook's Illustrated recipe for smothered pork chops. We had them for dinner last night, along with grits and roasted asaparagus and fruit salad. The recipe is not as time-consuming as the long directions would indicate. I have found the recipes in Cook's Illustrated Magazine are excellent and this is no exception.

Smothered Pork Chops
serves 4
3 ounces bacon, diced (about 3 slices) cut into 1/4 inch pieces
2 tablespoons all-purpose flour
1 3/4 cups canned low-sodium chicken broth
vegetable oil
4 bone-in, rib-end pork chops, 1/2-inch to 3/4-inch thick
ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups)
salt
2 tablespoons water
2 medium cloves garlic, pressed through a grlic press or minced.
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 teaspoon finely minced parsley leaves

Fry bacon in a small saucepan over medium heat,stirring occasionally, until lightly browned, 8 to 10 minutes. Remove the browned bacon from the pan with a slotted spoon and set aside on a paper towel lined plate. (you should have 2 tablespoons fat left if not, supplement with vegetable oil.) Reduce the heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in a slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.

Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking, about three minutes. Meanwhile, dry pork chops with paper towels,(important for good browing and best flavor) and sprinkle with 1/2 teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer to a plate and set a side.

Reduce heat to medium and add 1 tablespoon oil, onions, 1/4 teaspoon salt, and water to now empty skilled.

Using wooden spoon, scrape any browned bits off the bottom of the pan and cook, stirring frequently, until onions are softened and brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the pan in a single layer, covering chops with onions. Pour in warm sauce, and any juices collected from pork; add bay leaves. Cover, reduce heat to low and cook, and simmer until the pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

Transfer chops to a warmed serving platter and tent with foil. Increase heat to medium high and, simmer sauce rapidly, stirring frequently, until sau thickened to a gravy-like consistency, about 5 minutes. Discard bay leaves, stir in the parsley, and adjust the seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon and serve immediately.