This is one meal if you have leftovers it tastes better reheated the next day. This recipe serves 8, you only need a serving of 4 reduce everything in half. Remember: 1 pork chop per serving. So, if you have a family that wants seconds you might leave the recipe as is then refrigerate any leftovers. Can’t tell you how much I love pork chops with a heavy helping of mashed potatoes and applesauce. Don’t know what that does for the carbs, probably blows it out of the water! If you’re on a diet it’s probably better to serve it with a vegetable and a side salad.
8 3/4 to 1” thick lean center cut pork chops
Salt and pepper, to taste
4 tablespoons canola oil
8 cups sliced onions
1 teaspoon sugar
4 teaspoons minced garlic
4-5 cups beef broth
3/4 cups (3oz) grated with rind smoked cheddar
Garnish: 3 tablespoons freshly chopped parsley
Preheat oven to 350F. Season both sides of chops with salt and pepper, to taste. In a large skillet on med/high heat add 2 tablespoons of oil then add the pork chops in batches not to overcrowd the pan. Cook 4 minutes on each side or until golden brown. Place them in a large baking dish.
Add the remaining oil to the same skillet on medium heat add the onions and cook them slowly until they start to brown. Sprinkle with sugar and continue cooking until they are well browned. Add the garlic cook an additional minute. Arrange the onions on top of the pork chops and pour in the beef broth. The chops should be just covered with liquid. Cover the baking dish with foil and bake until tender, 45-60 minutes.
Remove cover and sprinkle with the grated smoked cheddar cheese. Bake uncovered until cheese melts and is golden brown, about 7 minutes. Garnish with fresh parsley.
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