Pork Chops with Caramelized Onions

I love caramelized onions but the task of caramelizing takes a bit of time over a low flame so it's not something that I always have the time to do. When I do have time, it's a treat for me so it's probably no wonder that my favorite soup is French onion soup. I also like how well the mild sweetness of caremelized onion goes with charredness of grilled pork and beefsteaks.

On Saturday I decided to develop a dish that brings together the flavors of pork chops and my favorite onion soup. The result is a deliciously sweet and earthy sauce that complemented the onions and the chops and was great over mashed potatoes. The five spice in the dish is an asian-fusion twist that adds hints of clove and cinnamon.

You can substitute lean beef steaks such as sirloin for the pork chops.


Pork Chops and Caramelized Onions Braised in Five Spice Red Wine

1 tbsp butter, room temperature.
1 tbsp flour
2 thick cut (1") pork chops, about 1/4 lb each
1 medium red onion, halved then sliced
1/2 lb white mushrooms, halved
2 tbsp butter, divided
2 tbsp vegetable oil, divided
1 cup red wine
1-2 cups beef broth
1/4 tsp Five Spice (available from asian stores)
salt, pepper
1 tbsp port wine, cognac or brandy (optional)
parsley, minced, for garnish

Preheat oven to 275 F.

First prepare a beurre manié: Knead 1 tbsp butter and 1 tbsp flour together until the flour is well incorporated into the butter. Set aside. You will use this to thicken the gravy.

Next caramelize the onions: Heat 1 tbsp oil over medium heat, and melt in 1 tbsp butter in a regular oven-proof pan (don't use a nonstick pan if possible). Add the onions and reduce the heat to low. Caramelize the onions, stirring occasionally, until dark golden, about 30 minutes. The low heat develops the sweetness without charring the onions. Remove and set aside.

Sear the pork chops: Heat 1 tbsp oil and 1 tbsp butter over a medium high flame. Salt and pepper the pork chops and brown 2 minutes per side. Remove.

Sautee the mushrooms: Reduce heat to medium and add the mushrooms and sautee until lightly browned, about 4-5 minutes. Pour in the wine and and the beurre manié and bring to a simmer while you deglaze the pan (scrape the brown bits off the bottom of the pan with a wooden spoon or spatula).

Put the pork chops and onions back into the pan and add enough beef broth to come about 3/4 way up the side of the pork chops. Bring to a boil over medium high. Cover and put into the oven. Braise for 15 minutes then flip the pork chops over. Continue to braise until a thermometer inserted into the side of the pork chop registers 170 F, about 15 more minutes.

Remove the pork chops and set on a serving platter. With a slotted spoon remove the onions and mushrooms and arrange around the pork chops.

Prepare the gravy: Set the pan back on a medium high flame, add the port wine and bring to a boil. Keep boiling until the gravy is reduced by half--about 1 cup. Taste and adjust the seasoning if needed, but it probably doesn't need any. If you want a smooth gravy then strain this. If you're like me and don't care about lumpy gravy then serve as is. Spoon half over the pork chops and reserve the other half to pass around the table. The gravy is great on garlic mashed potatoes.

Serves 2, but you can double or triple the pork chops, onions and mushrooms if you want to serve 4 or 6 but don't use more than 1 cup of wine. Use more beef broth if you need more liquid to fill the pan or add more broth before reducing if you want more gravy but don't increase the five spice or port wine.