Pork: Double-Cut Pork Chops with Caramelized Onion Gravy

By Golfwidow7

Serve with: Pecan Glazed Sweet Potatoes

Ingredients

• For the Caramelized Onion Gravy:
• 2 tablespoons butter
• 3 cups finely sliced onions
• 1 tablespoon light brown sugar
• 1 teaspoon garlic
• 1 teaspoon thyme leaves
• 2 tablespoons all-purpose flour
• 1 tablespoon cognac
• 1 cup brown chicken stock
• Salt and pepper
• For the Double-Cut Pork Chops:
• 4 (16-ounce) double-cut bone-in pork chops
• 1 tablespoons Essence, recipe follows
• 2 teaspoons salt
• 2 tablespoons olive oil
• Chopped parsley leaves
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.
• Yield: 2/3 cup

Preparation

Step 1

Preheat the oven to 400 degrees F.

Gravy:
In a small saucepan set over medium heat, add the butter. Once melted, add the onions and sugar to the pan and sweat, stirring occasionally until wilted and well caramelized, about 18 to 20 minutes. Add the garlic and thyme to the pan and saute until fragrant, about 30 seconds. Add the flour to the pan and stir to make a roux, about 2 to 3 minutes. Deglaze the pan with the cognac and once nearly evaporated, 1 minute, add the chicken stock. Bring to a boil and reduce heat to a simmer. Simmer the gravy for 15 minutes and season with the salt and pepper.
Yield: 1 cup

Set a large 12-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, place the pork chops in the pan. Sear the pork chops until well caramelized, about 5 minutes. Turn over and sear on the second side for an additional 5 minutes. Remove the pan from the stovetop and place in the oven. Roast the pork chops until an instant-read thermometer inserted registers 150 degrees F, about 10 to 12 minutes for medium. Remove the chops from the oven and serve with the glazed sweet potatoes and the caramelized onion gravy. Garnish with chopped parsley and chopped pecans.