How To Prepare
Trim fat from pork chops; slash edges at 1/2-inch (1 cm) intervals to prevent curling. Set aside.
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate.
Drain fat from pan.
Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
Return chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Stir in vinegar. Sprinkle with parsley.
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Ingredients
- 4 bone in pork loin centre chops, (about 16 oz /1- lb )
- 2 tbsp (30 mL) vegetable oil
- 2 onions, sliced
- 1 tsp (5 mL) herbes de Provence or dried thyme
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) potato flour
- 3/4 cup (175 mL) no salt added chicken stock
- 1 tsp (5 mL) white wine vinegar or cider vinegar
- 2 tbsp (30 mL) chopped fresh parsley
Ingredients
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