Weekend Recipe

I'll re-enter the blogging habit with a favorite post- the Weekend Recipe.

Peanut Butter Porkchops (this one was a hit with Larry)

4 pork chops- bone in are best- but tenderloin chops would be good too (not as juicy)
1 medium onion- sliced julienne (google it)
1/2 cup of peanut butter, I used natural creamy, but you can use whatever you have
4 tbsp of olive oil
1/2 cup flour
2 cups of beef or chicken stock

Preheat oven to 325.
Heat 2 tbsps of olive oil in a large skillet on medium high heat.  Add the pork chops and brown on both sides- 2-3 minutes on each side.  Remove the chops and place in a 9x13 glass baking pan or glass dish and set aside.
Add the onions to the hot skillet and saute them until they start to brown a little.  When the onions are mostly done and starting to brown layer them on top of the chops in the baking dish. 

Turn the heat up to high and add the other two tbsps of olive oil.  Stir in the flour.  You are making a light roux or toasting the flour a little to add flavor.  When the flour/oil mixture is light brown (think the color coffee with a lot of cream) add the stock, turn down the heat and stir until thickend.  You may need more or less stock depending on how thick you like your gravy. 
Remove from heat and stir in the peanut butter.  Pour this sauce over the onions and chops.  Cover tightly with foil and bake for 1 hour in a 325 degree oven.  Serve over rice.