I tried this as written first, which is why the 4 stars, good, but could be better. The second time I seared the chops in a very hot pan first, removed them and deglazed the pan with chicken stock. Then I caramelized the onions in the same pan, scraping up all the brown bits from the meat. Next I mixed the flour and stock, whisked that into the onion mix in the pan, and nestled the chops into the sauce and simmered for about 30 min. I used regular stock, not low sodium, so I did not use extra salt, but I did up the garlic. I also used Vidalia onions to give a nice sweet taste to the chops. They came out great, and I served them with garlic mashed potatoes.
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I tried this as written first, which is why the 4 stars, good, but could be better. The...