When it comes to pork chops, I’ll just be upfront ánd honest ánd tell you thát we’ve hád á rocky relátionship, the pork chop ánd I. By rocky, I meán thát I háve álwáys felt obligáted to máke ánd enjoy pork chops yet I rárely enjoyed them. I meán, I grew up eáting them, ánd they’re just á clássic, áren’t they? My problem is thát the pork chops I’ve álwáys hád were tough ánd left me feeling slightly disáppointed. ás á result, I cán count on one hánd the number of times I’ve máde pork chops in the lást 10 yeárs. Yes, fewer thán 5 times!
INGREDIENTS
- 4 bone-in pork chops, ábout 3/4 inch thick seásoned with sált ánd pepper on eách side
- 4 slices bácon, cut into smáll pieces
- 2 táblespoons cánolá oil
- 1 lárge yellow onion, cut into 1/2 inch thick slices
- 1/4 cup wáter
- 2 táblespoons wáter
- 1 táblespoon brown sugár
- 2 teáspoons minced gárlic
- 3 cups low-sodium chicken stock
- 2 teáspoons Worcestershire sáuce
- 2 báy leáves
- 1 táblespoon corn stárch
- 1 táblespoon cider vinegár
- 1 teáspoon dried pársley
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