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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 (1-inch thick rib pork chops |
3/4 cup(s) (3-oz.) shredded smoked gouda cheese |
1 cup(s) all-purpose flour |
2 cup(s) beef broth |
3 tablespoon(s) butter/margarine |
4 large onions, sliced |
1 tablespoon(s) minced garlic |
1 1/4 teaspoon(s) pepper, divided |
1/4 cup(s) plus 1 tbsp all-purpose flour |
1/2 cup(s) plus 1 tbsp vegetable oil, divided |
1 tablespoon(s) plus 1 tsp sweet hungarian paprika, divided |
1 1/4 teaspoon(s) salt, divided |
1 teaspoon(s) sugar |
Directions:
1. Combine 1 cup flour, 1 tsp salt, and 1 tsp pepper in a large heavy duty, zip-top plastic bag. Add chops; sealt bag, and shake to coat.
2. Heat 3 tbsps oil in a large heavy skillet over medium-high heat until hot; add chops. Cook 3 minutes on each side or until browned. Transfer to a 15- x 10- x 2-inch baking dish. Repeat procedure. Sprinkle chops evenly with 1 tsp paprika. Wipe skillet with a paper towel.
3. Heat remaining 3 tbsps oil in skillet. Add onions; sprinkle with sugar. Cook, stirring constantly, 20 minutes or until tender and golden. Add garlic; cook 1 minute. Remove from heat. Add remaining 1 tbsp paprika; stir well. Spoon onions over chops. Pour broth over onion mixture. Cover and bake at 350 for 45 minutes. Remove from oven; transfer chops to a platter. Pour onion mixture through a wire-mesh strainer into a 4-cup lizquid measuring cup. Add enough water to broth mixture to measure 2 1/2 cups; set aside. Return solids in strainer to baking dish; top with chops. Sprinkle with cheese. Bake 5 minutes; set aside, and keep warm.
4. Melt butter in a heavy saucepan over low heat; add 1/4 cup plus 1 tbsp flour stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/4 tsp salt and 1/4 tsp pepper. Serve chops and onion with sauce.
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