- 4 bone in pork chops
- 2 tsp kosher salt
- 1 tsp ground pepper
- 1/3 c. flour
- 1/3 c. canola oil
- 2 yellow onions, thinly sliced
- 3 TBS chopped garlic
- 1 C. chicken stock
- 1 C. water
- 2 TBS Worcestershire sauce
- 1 TBS cider vinegar
- 1 tsp Dijon mustard
- 1 tsp molasses
- 1 tsp ground allspice
Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper on both sides, and then dredge in flour to lightly coat. Reserve the remaining flour.
In a large, deep skillet, heat the oil over med. heat. Add two of the pork chops and cook, until well browned, about 5 minutes per side. Transfer the chop to a plate. Repeat with the remaining chops.
Add the onions and garlic to the oil that’s left in the skillet and cook, stirring for 1 minute. Reduce the heat to low and add the reserved flour. Cook and continue stirring, until it begins to brown, about 8 minutes.
In a small bowl, combine the stock, water, Worcestershire, vinegar, mustard, molasses, and allspice. Add to the skillet and stir until well incorporated. Bring to a boil, and then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the skillet.
Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve.
This recipe is from Carla Hall's new cookbook: Cooking with Love.