The idea for this meat dish came to me at about the same time as my Caramelized French Onion Dip. I was thinking about when I was growing up and how my mom had a few recipes that called for Lipton Onion Soup Mix. One of those was roasting some meat in a mixture of water and dry Onion Soup Mix. The meat always turned out moist, tender and flavourful but I cannot have Lipton Onion Soup Mix now that I’m gluten free. However, I’ve recently discovered how simple it is to prepare and freeze Caramelized Onions and how flavourful the onions are. I don’t miss the Soup Mix, nope…not one little bit.
This recipe mimics my Mom’s old Onion Soup Mix recipe in that the pork chops are slow roasted in a liquid but if you use a homemade or a whole-foods broth like I did, the result, will be a healthier main dish for you and your family. I roast the meat in my flavourful GF vegetable broth until it is fall apart tender. Once the meat has finished cooking, use the broth for a gravy to drizzle over the baked pork chops and mashed potatoes (if you like) before serving. So yummy! I’m getting hungry just thinking about it.
Now, if you’re someone who has known me for any length of time, I’m sure you’re surprised to hear me use the word yummy to describe Slow Roasted Pork Chops with Caramelized Onions. You see, I have always harboured a dislike for onions. Cooked, raw, green, white, red, yellow, any which way I’ve ever had them, I have never liked onions! That was before I discovered Caramelized Onions. Now, I seem to be adding onions to everything…which reminds me, I really have to share the Cauliflower and Carmelized Onion Soup we’ve been eating. Healthy, ridiculously easy to make and yet its some of the best soup I’ve ever had!
Anyhow, the other thing that might surprise people, is the fact that I was a vegetarian for over 20 years. I only started eating meat again a couple of years ago after deciding my diet was too restricted and lacked enough protein.
When I made these Slow Roasted Pork Chops with Caramelized Onions the other night, I served them with Roasted Garlic & Asiago Mashed Potatoes (**see recipe below) and a side of vegetables (green peas).
I followed the Almond Butter Baked Apples recipe pretty much as written, except I omitted the Flax Seeds and replaced it with a sprinkle of Almond Meal and Cinnamon. These Baked Apples are terrific warm from the oven, with or without the ice cream, we all loved the results. My pictures don’t do justice to this delicious, no sugar added dessert but Nancy has some beautiful pictures along with the recipe details over on her Spicie Foodie site.
Recipe: Slow Roasted Pork Chops with Caramelized Onions
Gluten-Free | Dairy-Free | Sugar-Free | Egg-Free | Omnivore
Summary: I started making this dish a few months ago. Since then, these Pork Chops have made a regular appearance on the dinner table here in the Fox Household. I serve them with Roasted Garlic & Asiago Mashed Potatoes along with a side of vegetables and maybe a salad.
- 1 large onion, sliced and caramelized
- 6 pork chops, about 1/2 inch thick, I used boneless loin medallions
- 1 1/4 Cup GF vegetable broth, or broth of choice
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp rosemary, crushed
- 1/2 tsp thyme leaves, crushed
- 3 tsp dried parsley flakes or 3 Tbsp fresh
- 2 Tbsp arrowroot powder, or GF gravy thickener of choice
- extra fresh parsley for garnish
- Preheat oven to 350 F. Place pork in an oven safe deep dish or roasting pan. For best results, choose a pan that is big enough to hold the pork chops in a single layer.
- Mix garlic powder, salt, pepper, rosemary, thyme, parsley and vegetable stock together, pour over the pork chops. It’s best if the broth doesn’t quite cover the meat.
- Spoon caramelized onions over the pork chops.
- Cover and bake for 1 1/2 – 2 hours, or until the meat is fall apart tender. Baste once or twice during baking time.
Making the gravy:
- Gently remove the cooked meat from the broth, it will be very tender with a tendency to fall apart. Keep as many of the caramelized onions as possible on top of the meat. Place on a serving platter, cover, set aside, keep warm.
- Straining the broth is optional but I’ve included it because I prefer a nice clear smooth gravy. Strain the broth to remove chunky bits.
- Return the clear strained broth to the pan (or use a saucepan if preferred) set on the stove at medium high heat.
- Mix cornstarch (or thickener of choice) with 1/4 cup of cold water or cold GF Vegetable broth. Stirring constantly, slowly add cornstarch mixture to the heated broth until just thickened. Note: Depending on how much broth you have or how concentrated your broth is, you may not need all the cornstarch mixture, or you may find you need a bit more. I like my gravy thin, almost like a pan sauce.
- Dish up scoops of Mashed Potatoes (or Starch/Vegetable of choice) top with pork chops and a drizzle of gravy. Garnish with a bit of parsley and serve with a side of vegetables.
- If you’re planning to make roasted garlic for mashed potatoes, I suggest doing it while you have the oven on for the pork chops.
Preparation time: 40 minute(s) *includes time to make Caramelized onions.
Cooking time: 1 hour(s) 30 minute(s)
Diet tags: Gluten-Free | Dairy-Free | Sugar-Free | Egg-Free | Omnivore
Number of servings (yield): 6
Recipe: Roasted Garlic & Asiago Mashed Potatoes
Gluten-Free | Sugar-Free | Egg-Free | Vegetarian
Summary: Roasted Garlic & Asiago Cheese in Mashed Potatoes, I think that about says it all! This is my new favourite way to prepare potatoes.
- 6 large potatoes, peeled and cubed
- 6 – 8 cloves (about 1/2 head) garlic, roasted and mashed (**How to below)
- 1/4 Cup butter (optional)
- 1/2 Cup Asiago cheese, or Fresh Parmesan, grated
- 3/4 – 1 Cup milk, warmed
- Place potatoes in a large pot of water.
- Set on high heat and bring to a boil. Once water is boiling, cook for 15 – 20 minutes or until potatoes are fork tender.
- Drain and mash the potatoes.
- Add roasted garlic, butter, cheese and milk. Stir or mash together until well blended
- For thinner mashed potatoes add more milk, slowly until you reach the desired consistency.
**How to Roast Garlic:
- Preheat oven to 350 degrees F.
- Place bulb of garlic on it’s side, cut the top off so the flesh of each clove is exposed. I’m sorry I didn’t get any pictures for you.
- With skins on, wrap in tin foil and bake for 45 minutes to 1 hour.
- Remove from the foil and let cool for 15-20 minutes or until cool enough to handle.
- To remove garlic from skins, hold upside down over a small bowl and squeeze until all the soft roasted garlic cloves plop out into the bowl.
- Mash the roasted garlic with a fork until completely mashed.
- I prefer to use Yukon Gold or Yellow Flesh for mashed potatoes. I find they’re less starchy than White Potatoes.
- You can make your Roasted Garlic in advance and refrigerate or freeze until needed. I like to roast the whole head (or is it a bulb?) of garlic, mash it, use half for mashed potatoes and freeze the other half for future use.
- Leftover Roasted Garlic & Asiago Mashed Potatoes? Did you know you can freeze them? See my posting on How To Freeze Mashed Potatoes.
Preparation time: 10 minute(s).
Cooking time: 20 minute(s)
Number of servings (yield): 6
Diet type: Vegetarian
Diet tags: Gluten-Free | Sugar-Free | Egg-Free
Recipes by Laureen.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Fat Tuesday hosted by Jill at Real Food Forager
Tuesday Talent Show hosted by Nikki at chef in training
Made From Scratch Tuesday hosted by Jen at Mess Hall To Bistro
Hearth and Soul Hop hosted by Alea at Premeditated Leftovers
Whole Food Wednesday hosted by France at Beyond The Peel
Allergy Free Wednesdays hosted by Amber at The Tasty Alternative
These Chicks Cooked Link Party hosted by Katie at This Chick Cooks
Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop
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