Thursday, August 30, 2012

Pork Chops and Onion Gravy with Buttered Zucchini Noodles

This is one of my absolute favorite "go to" comfort food recipes.  It is gluten free, grain free and could be dairy free if you used a fat other than butter.  This dish is rich and very satisfying and can be made in larger batches for a big crowd.  I've made this dish so many times that I don't even measure anymore.  I had to make a fresh batch to get the measurements to be able to post them. 



Salt and pepper your chops on both sides and brown them in a skillet with a tablespoon of butter and a tablespoon of coconut oil.  This will take 3-4 minutes per side depending on how hot your skillet is and the thickness of your chops.  You aren't trying to cook them all the way thru, they will be placed back in the pan to continue cooking.


After browning the pork chops remove them from the skillet and set aside until you are done with the onion "gravy".  Add 2 more tablespoons of butter to the pork chop pan and scrape up the brown bits, do not get rid of these little goodies, the are the ultimate in flavoring. 



Then immediately add your sliced onions.  It will take about 10 minutes to caramelize your onions, don't let them burn.  This is my favorite part because it smells so yummy.


Once the onions are carmelized add the mustard first and coat the onions in the mustard.  Then add the wine, broth, dill weed and sugar.  You can add each of these ingredients one at a time and let them cook into the onions a bit instead of dumping them all in at once.  I always add the sugar last because sometimes you don't need it and sometimes you need a little more.  The sugar helps round out the flavors of this dish.
 

Now place the pork chops and their juices back into the skillet and let the mixture simmer away.  This will take about 10 minutes depending on how thick you like your "gravy".  I like mine thick so sometimes I take my pork out so it doesn't overcook.  You could add a thickener like arrow root or corn starch but I usually do  not, I simply let the water cook off to thicken my sauce.  Plus a lot of the onions just dissentegrate into the sauce which helps for those picky eaters who don't like chunky vegetables in their food.  (I have one of those at my home).  This recipe uses a decent amount of butter, I didn't say it was calorie free.  (Sorry)


Now for the noodles.  If I weren't gluten free I'd be all over some wide egg noodles for this recipe.  But since I am GF I will be using the ever popular zucchini noodles.


First a put 3 tablespoons of butter in a skillet.  For this recipe I let the butter "brown" which results in a nice rich slightly salty taste to the butter, it's a little hard to describe the flavor but it is wonderful.  If you haven't "browned" butter you have to try it.   It is delicious.  In fact I will enter a post on how to brown butter so we can all enjoy the buttery goodness.



Once the butter was browned I added my yellow zucchini noodles to the pan and just simply warmed them and tossed them in the butter.  5 minutes tops.  You can cook them longer depending on how you like your zucchini noodles.


Behold, the finished product with a lovely glass of Chardonay to wash it down with.  I know, I know.  I shouldn't be drinking on my lovely restrictive diets and I haven't for 3 weeks which I learned made me really enjoy the one glass I had with this meal.  I didn't even crave a 2nd or a 3rd glass like in the past.  So there's an accomplishment.

Here's the recipe:
Pork Chops and Onion Gravy with Buttered Zucchini noodles
2 T butter
2 T coconut oil (or more butter)
4 pork chops
2 T butter
1 large onion or 2 medium - sliced thinly
1/4 c dry white wine ( can be omitted and won't alter the recipe at all)
1 c beef broth (any broth can be used, beef will give the richest flavor)
2 heaping tablespoons of Dijon mustard
1 t Dill
1 t sugar

 Put salt and pepper on your chops and brown them in a skillet with a tablespoon of butter and a tablespoon of coconut oil.  This will take 3-4 minutes per side depending on how hot your skillet is and the thickness of your chops. After browning the pork chops remove them from the skillet and set aside until you are done with the onion "gravy".  Add 2 more tablespoons of butter to the pork chop pan and scrape up the brown bits, do not get rid of these little goodies, the are the ultimate flavoring.  Then immediately add your sliced onions.  It will take about 10 minutes to carmelize your onions.  Once the onions are carmelized add the mustard first and coat the onions in the mustard.  Then add the wine, broth, and dill weed.  Now place the pork chops and their juices back into the skillet and let the mixture simmer away.  This will take about 10 minutes depending on how thick you like your "gravy". 

Buttered Zucchini Noodles

3 T butter
2-3 c Zucchini noodles 1 large or 3 small zucchini's

Add the butter to a seperate skillet and then add the zucchini noodles.  Toss the noodles in the warmed butter for approximately 5 minutes.  They can be cooked longer if you like your noodles softer and less crunchy.

Enjoy!

This recipe has been posted on Simply Sugar and Gluten Free on her Slighty Indulgent Tuesdays, check out  the other amazing recipes here.
And this recipe has been posted on Gluten Free Wednesdays hosted by Linda at the Gluten Free Homemaker.  Check out her site.
This has also been posted on Allergy Free Wednesdays hosted by Whole New Mom .  Be sure to visit this site.

2 comments:

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    Replies
    1. Thank you for your interest in my blog. I've really fallen off the wagon and must get back to treating my body better by following the paleo lifestyle better. I'll be back soon with more yummy recipes.

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