I made pork stew for two with pork chops. I used my cast iron skillet. It’s a great tool for stove-top meals that need to simmer without burning on the bottom. Any deep skillet or stove-top pan with a thick bottom will work.
2 Pork Chops
1 Tablespoon of butter
1 Tablespoon of coconut oil (or your choice of oil)
1 Medium to Large Onion, chopped or sliced
1 Container of white mushrooms sliced
4 Small to Medium Carrots, cut into bite-size pieces
1 Large Potato – Peeled unless skins are thin, cut into bite-size pieces
2 Tablespoons of corn starch
1 Stalk of Celery, Chopped
16 Ounces of chicken broth – or as much as needed to cover vegetables and meat
2 or 3 Ounces of Chardonnay or other wine (Optional)
1) Caramelizing Onions:
Add butter and oil to skillet. Heat to medium high and add onions. Saute them. Do not allow them to burn. Turn down the heat to medium low as soon as they turn translucent. Cook them slowly, stirring often, until they are a caramel-shade of brown. This process is slow and takes at least twenty minutes. Mine took 30 minutes to caramelize. (This is the most time-consuming part of this recipe, but necessary.)
Why Caramelize the onions? Extra Flavor for the Gravy: Caramelized onions have a very pleasant flavor and a brown color. The gravy in this dish needs all the flavor it can get because pork chops alone and a short cooking time will not make strong gravy.
More flavor for the gravy: Mushrooms have a strong and pleasant taste that will also add savory aroma and flavor to the gravy.
3) Next heat the mushrooms just to the point that they are ready to release their moisture. Set them aside, also.
4) Add the potato and carrot pieces to the skillet. Toss them together with the celery and saute for a short time. Don’t cook them all the way. They will have plenty of time to cook in the skillet. Set them aside also.
5) Add oil to the skillet (if needed) and brown the pork chops well on both sides. Set them aside, also.
6) Deglazing the skillet: While the skillet is still hot, add a small amount of the chicken broth. The broth will sizzle on the bottom of the pan. Use a spatula to scrape any residue from the bottom of the pan. This will form a base for the gravy. After doing this, immediately add more chicken broth and stir.
7) Add the pork chops back to the skillet. Pour the caramelized onions on top, as well as the celery, potato, and carrots. Pour enough chicken broth and Chardonnay to almost cover the pork chops and vegetables.
8) Bring it all to a boil. Cover, leaving a small gap for steam to escape so that the broth will reduce a little. Simmer at a slow boil until the vegetables are soft and the meat is done. (I simmered mine for 40 minutes.)
9) Remove the meat and vegetables from the skillet. There should be a fair amount of brown broth left in the skillet. Add a little cold water to the corn starch and stir it into the broth until it thickens and the gravy shines, not more than a minute or two.