Another entry in our Cookbook Diaries. This week a second recipe from Simone Beck's memoir and cookbook, Food and Friends.
4 Tbsp butter
4 Tbsp vegetable oil
10 oz onions chopped
1 1/2 Tbsp flour
3 Tbsp white-wine vinegar
2 cups dry white wine
2 cups chicken broth
salt and pepper
6 pork chops
Bouquet garni of celery stalks, parsley, thyme
2 Tbsp. strong Dijon mustard
3 1/2 oz gherkins, thinly sliced
2 heavy bottomed skillets
Sautee the onions in butter and oil. Sprinkle with flour and begin to create a roux.
Add vinegar, continue stirring, then add wine, stir, add broth. Simmer uncovered until reduced.
Meanwhile, in the second oven ready skillet (I used a enamel covered cast iron model), brown the pork chops, then pour the onion-wine sauce over chops. Add bouquet garni, cover with lid and put in oven.
Cook for 20-30 minutes at 375, until pork is thoroughly cooked. When the pork comes out of the oven, stir in the mustard and finely chopped gherkins into the sauce.