My husband didn’t know if he’d like this recipe from "Practical Produce” but now he thinks we need to start putting it on the menu occasionally. Modern cuts of pork are so low-fat they can be dry, but lightly flouring them and then braising them (but not too long) makes them tender and juicy too.
I had a little homestead bacon fat left from baking bacon, and it added a little extra flavor. Sherry is a low salt seasoning that elevates the taste too. I used sage I oven-dried from my garden.
We enjoyed these with a baked potato, chopped salad with homemade dressing and a little fresh pineapple for dessert.
Pork Chops and Onions
4 medium Pork Chops -- flour lightly
2 tablespoons Bacon Fat -- Lard or oil
1 ½ cups Onions -- thinly sliced
Salt -- to taste
¼ teaspoon Sage
1 tablespoon Sherry -- optional
¼ Cup Chicken Broth -- or water with chicken base
Brown chops in bacon fat, lard or oil. Remove from pan and keep warm. Add onions and seasoning to skillet and brown until slightly carmelized. Return chops to pan, pushing onions aside, stir in sherry and broth, cover and let fry until water evaporates, about 15 minutes over medium heat.
Adapted from original which bakes the chops 1 1/2 hours!