Pork Chops with Onion Sauce

James and I were so hungry and excited about this dish, that I once again neglected to take a photo at any point during the process. I browsed through my copy of 1080 Recipes today and decided on recipe #768, Pork Chops with Onion Sauce or CHULETAS DE CERDO CON CEBOLLAS EN SALSA. The process was pretty easy and was how I imagined it for the most part. Aside from adding salt and pepper to the meat and hour before cooking, the total prep and cooking time totaled a little over 30min. While frying the chops, I thinly sliced three onions, had a good cry and waited for the chops to get a little crispy (about five minutes on each side). I won't get into too much detail, but I will say that the sauce is genius and so simple. Setting aside the chops (I put them in a serving dish in the oven on low to keep them nice and warm) I stirred the onions around in the same pan for about five minutes until they were nice and sweet. Then I topped them up with hot water from the kettle (good timing as I had just boiled some for the Presso)and let that simmer away on medium for about 15 minutes. While simmering, the base of the sauce needs to be made. This is the exciting part for me. I had never made a sauce this way, but I was determined to follow the recipe. Butter and oil melt together in the pan and add a tablespoon of flour. Constantly stirring for a couple of minutes. To my surprise the whole pan frothed up in bubbles and I thought I was about to make a huge mess, but it relaxed and eventually thickened, turning a golden brown. At this point, I added a cup of milk gradually while stirring. Do be careful, the sauce was so smooth and thick, I had forgotten how hot it must be. The milk splattered and bubbled about quite a bit. Once smooth, add the onions in all their glorious juices and stir until nice and thick again.

The result was delicious! I kid you not when I say there isn't drop left of this sauce. I'm an expert with a spatula. The serving dish stayed nice and warm in the oven. I poured the sauce all over the chops and it was ready for the table. We served them over slices of barely baked potatoes. Yum!