55 minutes
A comforting and flavorful dish featuring pork chops with a rich onion-bacon gravy.
Bacon, cut into ¼-inch pieces
slices
tablespoons
cups
Bone-in Pork Rib Chops, trimmed
0 oz
to taste
to taste
Vegetable Oil, plus extra as needed
tablespoons
Onions, halved and sliced thin
each
tablespoons
Garlic, minced
cloves
Fresh Thyme, minced
teaspoons
each
Flat Leaf Parsley, minced
tablespoons
1. Cook the Bacon
Start by frying the bacon in a small saucepan over medium heat. Cook it until it is crispy, which should take about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pan. You should have about 2 tablespoons of bacon fat; if there’s not enough, add some vegetable oil to make up the difference.
2. Prepare the Roux
Next, whisk the flour into the bacon fat in the saucepan. Cook this mixture over medium heat until it turns a light brown color, similar to peanut butter, which will take about 5 minutes. This roux will thicken the sauce and give it a rich, nutty flavor. Once the roux is ready, gradually whisk in the chicken broth. Bring the mixture to a boil, then cover and set it aside.
3. Season and Brown the Pork Chops
Pat the pork chops dry with paper towels and season them with salt and pepper. Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat. Brown the pork chops on both sides, about 3 minutes per side, then transfer them to a large plate.
4. Cook the Onions
In the same skillet, add another tablespoon of oil if needed, and then add the onions, salt, and water. Scrape up any browned bits from the bottom of the skillet as the onions cook. Stir frequently and cook until the onions are softened, which should take about 5 minutes. Add the minced garlic and thyme, cooking until they are fragrant, about 30 seconds.
5. Simmer the Pork Chops in the Sauce
Return the pork chops to the skillet, nestling them among the onions. Pour the prepared sauce over the chops and add the bay leaves. Cover the skillet and let everything simmer gently for about 30 minutes, or until a paring knife slides into the pork with very little resistance.
6. Finish the Sauce
Once the chops are tender, transfer them to a plate and tent them with foil to keep warm. Discard the bay leaves from the sauce and return the skillet to medium-high heat. Simmer the sauce until it thickens slightly, about 5 minutes. Stir in the reserved bacon and minced parsley, then taste and season with salt and pepper as needed.
7. Serve
Serve the pork chops with a generous amount of the onion-bacon gravy spooned over the top. Enjoy this hearty and flavorful dish that’s perfect for a comforting meal.
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Opt for high-quality, bone-in pork chops that are about 1 to 1.5 inches thick. The bone helps to keep the pork chop moist and adds flavor. Additionally, marbling throughout the meat will contribute to tenderness and flavor.
Let the pork chops rest for at least 5 minutes after cooking to allow the juices to redistribute, ensuring a moist chop.
Use a heavy, preferably cast-iron, skillet for an even and effective sear. Make sure the skillet is very hot before adding the chops. Do not overcrowd the pan as this will cause steaming instead of searing.
Render the bacon slowly to release as much fat as possible, which will be used to cook the onions and build the gravy. The bacon should be crispy but not burnt.
Slice your onions uniformly to ensure even cooking. Cook them in the bacon fat until they're caramelized deeply.
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