Smothered Pork Chops

When I got Omaha Pork Chops as a gift from a very grateful mommy of twins (;o) Thanks Jenn!), I thought to myself, "I want to do something different than what I usually do with pork chops." I mean this is top-grade meat... I can't just throw a rub on it and fry it on the pan--that wouldn't be right. I also coupled it with my scalloped potatoes.

Smothered Pork Chops

4 bone-in rib pork chops (6 oz each) 1/2 to 3/4 inch thick
salt and pepper
2 tbsp vegetable oil, plus extra as needed
2 onions, halved and sliced thin
2 garlic cloves, minced
1 tsp minced fresh thyme or 1/4 tsp dried
2 tbsp water 3 oz bacon (3 slices), chopped fine **see below for substitute
2 tbsp all-purpose flour
1 3/4 cups low-sodium chicken broth
2 bay leaves
1 tbsp minced fresh parsley

1. Pat the chops dry with paper towels, then season with salt and pepper. Heat 1 tbsp of the oil in a 12-inch nonstick skillet over high heat until just smoking. Brown the chops on both sides about 6 minutes, then transfer to a large plate.

2. Add the remaining 1 tbsp oil to the skillet and return to medium heat until shimmering. Add the onions and cook, scraping up any browned bits, until lightly browned about 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the water, scarping up any browned bits, then transfer to a bowl.

3. Add the bacon to the skillet and return to medium heat until crisp, about 8 minutes. Transfer the bacon fat in the pan (you should have at least 2 tbsp but if not, substitute vegetable oil for the missing bacon fat).

4. Whisk the flour into the fat left in the skillet and cook over med-low heat until golden about 5 minutes. Whisk in the broth, scraping up the browned bits. Return the chops to the skillet and cover them with the onions. Add the bay leaves, cover, and simmer over low heat until the pork is completely tender, about 30 minutes.

5. Transfer the chops to a serving platter and tent with foil. Continue to simmer the sauce until thickened, about 5 minutes. Discard the bay leaves, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the chops and sprinkle with the crisp bacon before serving.

**Substitute for bacon: I used one 6 oz. Italian sausage--casing removed. You would prepare it similarly to the bacon (as described in Step 3) but while frying it, be sure to break it up with a spoon--like when you're frying ground beef. When I used the sausage, it did not produce enough oil, so definitely add some veggie oil--as explained in Step 3.

Tip of the Day: Be sure to heat the oil that you add to "HOT!" level, because it will make a better roux for the gravy.