A simple yet sustaining dish, Pork Chops Braised with Onions and Wine makes a perfect family meal. Serve with creamed potatoes and stuffed tomatoes.
1 tablespoon butter
6 large pork chops
1 teaspoon salt
½ teaspoon black pepper
1 garlic clove, crushed
1 tablespoon grated orange rind
1 teaspoon dried sage
1 teaspoon dried marjoram
2 large onions, thinly sliced
4 fl. oz. chicken stock
6 fl. oz. dry white wine
1 tablespoon beurre manie
2 tablespoons double cream
Using the butter, generously grease a large shallow, flameproof baking dish. Set aside.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the pork chops on a board and rub them all over with the salt, pepper, garlic, orange rind, sage and marjoram.
Place the chops, in one layer, on the bottom of the baking dish. Cover the chops with the onion slices. Pour over the chicken stock and wine.
Place the dish in the centre of the oven and bake the chops for 1 to 12- hours or until the chops are thoroughly cooked and tender. Remove the baking dish from the oven. With a slotted spoon, transfer the chops and the onions to a warmed serving dish. Keep hot while you prepare the sauce.
Place the baking dish over moderate heat and bring the liquid to the boil. Continue to boil, stirring frequently, FOR 5 minutes or until the liquid has reduced by about a third. Stir in the beurre manie, a little at a time, and cook, stirring constantly, FOR 2 minutes or until the sauce is smooth and fairly thick. Stir in the cream and cook for a further
30 seconds, or until the sauce is heated through.
Remove the dish from the heat. Pour the sauce over the pork chops and onions. Serve immediately.