Pork Chops with Sweet and Sour Onions and Skillet Red Potatoes

By carvalhohm2

Ingredients

• Pork Chops:
• 6 6 6 pork chops with excess fat removed
• oil as needed
• to and pepper to taste
• 1 1 1 cup beef stock
• 1/2 1/2 1/2 tablespoon cornstarch
• to and pepper to taste
• Sweet and Sour Onions:
• 2 2 1/2-inch large onions cut into slices and then cut into 1/2-inch pieces
• 4 4 4 tablespoons butter
• 1/4 1/4 1/4 cup low-sodium soy sauce
• 1/3 1/3 1/3 cup apricot jam
• 2 2 2 tablespoon granulated sugar
• 2 2 2 tablespoons white wine vinegar
• 1/3 1/3 1/3 cup water
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon ground ginger
• 1/8 1/8 1/8 teaspoon salt
• dash dash of pepper
• Skillet Potatoes:
• 8 8 8 medium-sized red potatoes, cut into chunks but unpeeled
• 1/2 1/2 1/2 cup butter
• 1 1 1 teaspoon dried parsley
• 1/2 1/2 1/2 teaspoon onion powder
• 1/2 1/2 1/2 teaspoon garlic powder
• 1 1 1 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper

Details

Adapted from preparedpantryblog.com

Preparation

Step 1

Pork Chops:
Trim any excess fat from the pork chops.

Put just enough oil in a heavy skillet to form a thin film. Heat the skillet to medium hot. Add the chops, salt and pepper, and cook until done turning once.

Deglaze the pan with the beef stock. From a paste with cornstarch and a little water. Dilute the paste to a slurry with a little stock. Whisk the slurry into the pan with the stock and meat drippings. Whisk and heat until the starch gelatinizes and the sauce thickens.

Sweet and Sour Onions:
In a skillet, sauté the sliced onions in the butter until translucent. Add the soy sauce, jam, sugar, vinegar, and water. Add the garlic powder and ground ginger. Simmer the mixture until the onions and the water have nearly evaporated and the onions are in a caramelized sauce. Stir in the salt and pepper, adding more to taste. Set aside.

Skillet Potatoes:
Sauté the potatoes in butter. Season with parsley, onion powder, garlic powder, salt, and pepper. Cook until tender.

To Serve:
Place a pork chop on each plate. Top with onions and ladle the brown sauce over the onions and chops. Serve the potatoes on the side.