Quick-Braised Pork Chops with Caramelized Onion and Mustard Gravy

As the photo shows, I cooked 3 chops, but this is a highly scalable recipe. Feel free to use plain or smoked pork chops. Ham steak would work very well here too. Best served with a mountain of mashed potatoes (or Clapshot would be excellent) to soak up all the delicious gravy. A perfect antidote to winter blues. 

Mustard becomes very mild with cooking, so you may wish to add some more at the end, or just pass the bottle at the table for people to add their own.
 
4 servings
1 hour 30 minutes prep time
 
Quick-Braised Pork Chops with Caramelized Onion & Mustard Gravy

4 medium (1 kg; 2 pounds) pork chops 
4 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
4 medium onions
2 tablespoons mild vegetable oil
2 cloves of garlic
1/2 teaspoon rubbed thyme OR tarragon
freshly ground black pepper to taste
2 tablespoons wheat OR barley flour
1 tablespoon bacon fat OR mild vegetable oil
1 1/2 cups ham OR chicken stock
1 tablespoon Dijon mustard, optional
 
Rub the pork chops with the vinegar then the mustard, and lay them on a plate. Let them marinate for about an hour. 
 
Peel and cut the onions in half, then slice them in half-moons. Heat the oil in a large skillet over medium to medium-low heat, and cook the onions gently for about 40 to 45 minutes, stirring regularly, until greatly reduced in volume and golden-brown. Remove them to a plate. 
 
While the onions cook, peel and mince the garlic and put it in a small bowl with the other seasonings except the extra mustard, and with the flour. 
 
Wipe out the pan, add the bacon fat, and cook the chops over medium-high heat until lightly browned on each side; about 3 minutes per side. Remove them from the pan. Add the bowl of seasonings to the pan and cook for a minute, mixing well, until there are no specks of white flour left. Slowly stir in about 1/4 of the stock, working out any lumps. Keep adding stock and stirring until it is all in and you have a smooth sauce; lower the heat if necessary. Add the pork chops, working them down into the gravy. Divide the onions evenly over the tops of the chops. Simmer steadily for 15 minutes, shaking the pan gently occasionally to make sure they are not sticking. 

Let rest 5 minutes and serve with the gravy, or remove them from the pan to rest and stir a bit more mustard into the gravy, which should be poured over the chops when they are served. 
 
 
 
 
 
Last year at this time I made Sweet Potato Biscuits.

Quick-Braised Pork Chops with Caramelized Onion and Mustard Gravy