Pork Chops with Onions & Egg Noodles 

 

 

3 slices bacon cut into ¼-inch pieces

2 tablespoons unbleached all-purpose flour

1¾ cups low-sodium chicken broth

Vegetable oil

4 bone-in pork chops

Salt and pepper

2 medium yellow onions, sliced thin (about 3½ cups)

2 cloves garlic, minced (about 2 teaspoons)

1 teaspoon minced fresh thyme leaves

2 bay leaves

1 tablespoon minced fresh parsley leaves

 

Sauce

1.    Fry bacon and transfer to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).

2.    Whisk 2 tablespoons flour into fat until smooth about 5 minutes.

3.    Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat. 

 

Chops

1.      Heat 1-tablespoon oil in 12-inch skillet.

2.      Sprinkle chops with ½-teaspoon pepper.

3.      Brown chops until deep golden on first side. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside

 

Onions

1.      Add 1 tablespoon oil, onions, ¼ teaspoon salt, and 2 tablespoons water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are bwned around the edges, about 5 minutes.

2.      Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.

 

Finish Cooking Chops

1.      Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and about 30 minutes.

2.      Transfer chops to warm serving platter and tent with foil.

 

Finish

1.      While chops are cooking, boil salted water for egg noodles and cook as directed on package.

2.      Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened, about 5 minutes.

3.      Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper.

4.      Cover chops with sauce, sprinkle with reserved bacon, and serve immediately with egg noodles.