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Pork Chops Smothered in Creamy Onions *

Source of Recipe


From "In Nonna's Kitchen" by Carol Field



List of Ingredients



• 3 onions, sliced very fine
  
• 4 to 5 Tbsp extra-virgin olive oil
  
• 1 to 2 Tbsp water
  
• Salt
  
• Freshly ground black pepper
  
• 6 pork chops (about 2¾ pounds)
  
• All-purpose flour with salt and pepper, for dredging
  
• ½ cup dry red wine
  
• 1 to 2 Tbsp unsalted butter
  






Instructions



1. Put the onions in a large heavy skillet with 2 tablespoons of the olive oil, a tablespoon or two of water, salt and pepper. Cover and cook them at the lowest simmer over the lowest possible heat -- use a flame tamer if you need to -- for 45 minutes to 1 hour, stirring occasionally. At the end, the onions will be soft and creamy.
   
   
2. Dredge the pork chops in seasoned flour so they won't stick while cooking. Drizzle the remaining oil into a heavy sauté pan large enough to hold the chops comfortably without crowding; add the pork chops and brown them, turning so they cook evenly. When they have browned (2 to 3 minutes per side), pour in the red wine and boil until it evaporates.
   
   
3. Put the cooked onions on top of the pork chops, cover, and cook together briefly on top of the stove so the flavors meld, turning the chops several times. The onions cook into a really thick sauce; at the end, purée them in a processor or blender, adding a little water or a tablespoon or two of butter.
   
   Serves 4 to 6