Recipe - Pork Chops With Caramelized Onions And Smoked Gouda

6 tablespoon Vegetable oil
8 Center cut rib pork chops;
(each about 8
; ounces)
; (1inchthick)
1 cup Plus 5 tablespoons all
purpose flour
1 teaspoon Plus 1 tablespoon Hungarian
sweet paprika
8 cup Sliced onions; (about 4
large)
1 teaspoon Sugar
4 teaspoon Minced garlic
4 cup Canned beef broth; (about)
Three fourths cup Grated smoked Gouda cheese
with rind; (about 3 ounces)
3 tablespoon Butter

Preheat oven to 350F. Heat 3 tablespoons oil in heavy large skillet over
high heat. Season pork with salt and pepper. Dredge in 1 cup flour; shake
off excess. Working in batches, add pork to skillet and saute until brown,
about 3 minutes per side. Arrange pork in single layer in 15x10x2inch
glass baking dish. Sprinkle 1 teaspoon paprika over pork.

Discard contents of skillet; wipe clean. Add 3 tablespoons oil; heat over
mediumhigh heat. Add onions; sprinkle with sugar and saute until well
browned, stirring often, about 20 minutes. Add garlic; saute 1 minute. Add
1 tablespoon paprika. Place onions over pork. Pour enough broth over so
that chops are almost covered. Cover with foil. Bake until pork is tender,
about 45 minutes. (Can be made 1 day ahead. Uncover; cool slightly. Cover;
chill. Rewarm covered pork in 350F. oven, about 20 minutes.)

Reduce oven temperature to 200F. Using tongs, transfer pork to large bowl,
leaving onion mixture in baking dish. Pour contents of baking dish into
strainer set over medium bowl. Return onion mixture to same baking dish,
spreading evenly (reserve cooking liquid). Arrange pork atop onions;
sprinkle cheese. Cover dish with foil; set in oven to keep warm.

Melt butter in heavy large saucepan over medium heat. Add 5 tablespoons
flour. Cook, until mixture just begins to color, whisking often (mixture
will be dry and crumbly), about 4 minutes. Gradually whisk in reserved
cooking liquid. Bring sauce to boil, whisking constantly. Boil until
thickened, whisking often, about 5 minutes. Season with salt and pepper.

Transfer pork and onions to plates. Spoon sauce around pork and serve.

Serves 8.

Bon Appetit February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.