I've made an executive decision in my house recently. No it's not to get a monkey....although my husband would have been over-the-moon with that one. I have decided that we are going to eat most of our meals at home.
We have been eating out too much lately and this has not been good on our waist lines and pocket books (hey even I have my not-so-frugal moments) so we're making changes.
In an effort to help myself and all of you to keep cooking "alive", I started asking my friends on facebook for recipe ideas. I will post a recipe a day (excluding weekends) beginning now. Hopefully it will bring inspiration to everyone to try something new.
This recipe was sent to me by my friend Kari (Northshore Mama) courtesy of Deep South Dish.
6 bone-in pork chops
1-1/2 tablespoons canola oil
Kosher salt, fresh cracked black pepper and Cajun seasoning (like Slap Ya Mama), to taste
1 Vidalia or yellow onion, sliced into rings
1-1/2 cups of beef stock or broth
1 teaspoon of dried thyme, crushed
Preheat oven to 325 degrees. Heat canola oil in a large stainless skillet. Dry the chops well and add to skillet, sprinkling the top side with salt, pepper and Cajun seasoning; brown. Turn, sprinkle the other side with seasonings, brown; remove to a baking dish.
In the same skillet, break the onion into rings and saute in the pan drippings until lightly caramelized. Add the broth to the skillet and deglaze. Pour the entire contents of the skillet over the chops, spreading the onions evenly over the top of the chops; sprinkle with the thyme.
Cover and bake at 325 degrees for about 40 minutes or until tender and cooked through. Spoon pan sauce over individual servings.
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