Ingredients
3 tbs olive oil
4 bone in rib pork chops, ½ to ¾ " thick (no more)
2 medium onions, sliced lengthwise
1 heaping tbs flour
2 cups chicken or vegetable broth
½ cup dry white wine
1 bay leaf
¼ ts dried thyme
Coarse salt & pepper
1 tbs balsamic vinegar
Parsley, optional garnish
Preparation
Heat oil in large, heavy skillet over medium heat. Add chops & sauté until well browned on both sides, about 5 min per side. Remove to a platter.
Turn heat to low, add sliced onions, sprinkle ½ ts salt and cook onions for 5 min on low first to let the juice out, then turn heat up and cook until tender & browned, about 5 min. Add liquid (wine, stock or pork chop juices) if burning.
Sprinkle onions with flour & cook, stirring constantly, until flour slightly browned but not burned, 3 minutes. Add the broth, wine, bay leaf, thyme, salt & pepper and bring to a boil over medium heat, scraping up bottom. Return chops to skillet, spooning sauce over them, and reduce heat so sauce is barely simmering. Cover and cook until chops are done, about 30 minutes, when paring knife meets little resistance (210 degrees).
If sauce is thick, remove chops & cook down to thicken, about 5 min then return chops to pan.
Discard bay leaf, add vinegar, season to taste and serve.
