Pork Shoulder Chops with Caramelized Onions & Baked Potato

Among all parts of pork, I love pork shoulder. Pork shoulder is always tender and easy to cook. You can either spend little time on chops like this recipe. Or slow-cooking a shoulder roast in an oven, then shred the meat for pasta, tortilla or bruschette. Plus, pork is always the most inexpensive meat that you can feed a crowd without sweating.

(serves 2)
Ingredients:

For Pork Chop:

4 small to medium sized pork shoulder chops

1 tbsp canola oil

2 onions, thinly sliced

1/2 cup white wine

1 cup chicken stock

6 sage leaves, chopped

salt and pepper to season

For Baked Potato:
2 baker potatoes

2 slices of bacon, chopped

1 cup shredded cheddar cheese

4 green onions, sliced thinly

salt and pepper to season

Directions:
Prick potatoes all over with a fork.

Bake potatoes at 400F for 45 minutes or until tender when pierced with a fork.

Meanwhile, cook bacon in a frying pan on medium low heat for 10 mins, or until crisp. Drain on paper towels. Let cool.

Pull over half the bacon fat, add canola oil. Season the pork chops with salt and pepper. Sear both sides over medium high heat until nicely brown. Remove the chops to another dish.

In the same pan, saute onions until caramelized, around 10 mins.

Deglaze the pan with wine. Reduce heat to simmer. Return the pork chops to the pan, add stock and chopped sage. Cover the pan and simmer until pork is tender, about 30 mins.

For the potatoes, after 45 mins. Remove them from the oven. Slice the top lengthwise, and scoop out the flesh. Add cheese, crumbled bacon, green onion. salt and pepper. Mash well and then stuff back into the potato shells.

Return to oven and bake for another 20 mins, or until cheese is melted and potatoes are heated through.

To serve, place baked potato next to the pork chops, pull over onion sauce on top, and sprinkle chopped sage.