Pork Chops à la Grand-Mère
|4 cmthick)bone-in pork loin centre-cut chopbone-in por|
|3/4 tsp tsp(4 mL) each of salt and pepper|
|3 tbsp tbsp((45 mL) extra virgin olive oil|
|2 lb (907 g) oniononions; about 5|
|1/4 cup cup(50 mL) chopped fresh parsley|
|1/4 tsp tsp(1 mL) granulated sugar|
|2 tsp (10 mL) white wine vinegar|
|2 lb (907 g) peeled Yukon Gold potatoYukon Gold pota|
|1/2 tsp (2 mL) dried thyme|
|3/4 cup(175 mL) sodium-reduced chicken broth|
Pork Chops à la Grand-Mère Preparation
Sprinkle chops with 1/4 tsp (1 mL) each of the salt and pepper. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. In batches, brown chops, about 6 minutes. Transfer to plate. Drain any fat from pan.
In food processor with slicing blade, cut onions into 1/8-inch (3 mm) thick slices. In same skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onions, parsley, sugar and 1/4 tsp (1 mL) each of the remaining salt and pepper, stirring often, until onions are golden, about 20 minutes. Stir in vinegar.
Meanwhile, in food processor, slice potatoes. In 12-cup (3 L) casserole, toss potatoes with thyme and remaining oil, salt and pepper. Pour broth over top. Place pork chops and any juices on potatoes; cover with onions.
Cover and bake in 425°F (220°C) oven until potatoes are tender, 50 to 60 minutes. Uncover and let stand for 5 minutes before serving.
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