Underneath every blond bombshell lies a pale-skinned, mousy-haired wallflower. This is how I compare chicken and pork, respectively. Pork is the often ignored “other white meat.” While urban hipsters have turned bacon into a cultural phenomenon, and dishes like bulgogi and banh mi are among the year’s hottest foods, Americans still turn away from pork. Since 1987 the Pork Board has been waging an aggressive campaign to popularized different cuts of pork, particularly the chop.
Pork is thought of as Southern meat, an inherently American food that brings back collective memories of family get-togethers and barbeques. But in general, with all of our poor eating habits, pork has gotten a bad rap. Fresh pork has never been fashionable in ambitious American restaurants. Maybe it doesn’t cost enough or maybe because over the last decade almost all pigs have been bred to be lean. Rubbery is the best word to describe today’s pork; the flavor is bland, so the texture stands out. Lean meat is almost impossible to cook without making it dry and tough, and, no matter what, the new pork will never taste very good if it isn’t marbled with fat. If you are lucky, you can find a good market with a nice fatty tenderloin, but a pork chop is a whole different animal. That was until I moved back down to South Carolina. A lean cut of meat is hard to find and an insult to the southern palate.
Pork reminds me of days spent with my grandparents. While Papa was a fixture in the garden harvesting vegetables for dinner, Mimi could always be found by the stove. She cooked comfort food at its best, and if it didn’t come from the yard, it needed to be affordable. Smothered meat was always on the table, and tonight I pay culinary tribute to her with this dish. While it might not be flashy like that other white chick, pork always provides sustenance at the table and lends its diners to casual conversations. After all, even bombshells can become predictable and dull night after night. Occasionally ask the wallflower to dance instead.
French Onion Smothered Pork Chops
INGREDIENTS
4 pork chops (1 ½ inch thick, about 2 pounds)
Salt and ground black pepper to taste
½ teaspoon garlic powder
½ teaspoon dried thyme
1 tablespoon olive oil, plus extra if needed
2 tablespoons butter
2 large onions, peeled and sliced into even-sized rings
2 garlic cloves, minced
1 teaspoon fresh thyme (leaves only, chopped)
2 tablespoons all-purpose flour
¼ cups red wine
1 ½ cup beef stock or broth
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Fresh thyme sprigs for garnish (optional)
4 slices provolone cheese
1 cup shredded Gruyere
INSTRUCTIONS
Season the pork chops with salt, pepper, garlic powder, and dried thyme on both sides. Set aside.
Heat a 10-inch cast-iron skillet over medium heat. Add the olive oil and butter. When the butter is melted, add the onions and cook stirring regularly for about 15-20 minutes or until the onions are golden brown and caramelized. If the skillet gets too hot, turn the heat to medium-low. You will want the onions to cook slowly, not to get charred.
Remove the onions from the skillet and set aside. Drizzle a bit of olive oil into the skillet, if needed. Turn the heat to high and sear pork chops for about 1-2 minutes per side or until golden brown. Remove onto a plate. At this point, the pork chops are not cooked through.
Turn the heat to medium and return the onions to the skillet. Stir in the garlic and 1 teaspoon of fresh thyme. Cook for one minute. Sprinkle in flour and mix well. Cook for 2 minutes, stirring constantly.
Stir in the wine and mix well. Stir in the broth, Worcestershire sauce, and Dijon mustard. Mix well. Season to taste with salt and pepper.
When the sauce comes to a simmer, nestle the pork chops in the sauce. Cook and cover for about 5 minutes or until the pork internal temperature reached 145-1450 degrees F for medium-rare. Spoon sauce over the pork chops and top each with a slice of provolone and ¼ cup of Gruyere.
Turn the oven to broil and place the skillet in about 4 inches from the heat source. Broil for a few minutes or until the cheese melts and gets gooey and golden. Keep an eye on it, it works fast.
Garnish with fresh thyme sprigs and serve immediately.
These Smothered Pork Chops pair beautifully with my Horseradish Smashed Potatoes.
