Seared Pork Chops with Mushroom Gravy and Caramelized Onion Potato Gratin

I bought a huge pack of pork chops from HEB the other day because I saw that they were on sale. Thankfully, Dr. Sweetpea loves pork chops whenever I make them for our dinner but I wanted add a little something special to go with them so I made Caramelized Onion Potato Gratins. Dr. Sweetpea devoured his meal and said the potato gratin is the best he's ever had. I for sure want to make the gratin for Thanksgiving or Christmas this year. 

Seared Pork Chops with Mushroom Gravy

(Source: Cooks Country)

4 bone-in rib or center-cut pork chops, 3/4 to 1 inch thick

2 teaspoons vegetable oil

3 tablespoons unsalted butter

1 pound white mushrooms, sliced

1 small onion, chopped fine

3 tablespoons all-purpose flour

2 cups low-sodium chicken broth

2 teaspoons minced fresh thyme leaves

1 tablespoon Dijon mustard

Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to plate and tent with foil.

In now-empty skillet, cook butter, mushrooms, onion, and 1/4 teaspoon salt, covered, until softened, about 5 minutes. Remove lid and cook until moisture has evaporated, about 5 minutes. Sprinkle flour over mushrooms and stir to coat. Slowly stir in broth, thyme, and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes. Off heat, stir in mustard and season with salt and pepper. Serve.

Caramelized Onion Potato Gratin

(Source: Cooks Country)

2 tablespoons unsalted butter

3 onions, chopped

2 teaspoons salt

1 tablespoon brown sugar

1 cup low-sodium chicken broth

2/3 cup white wine

2/3 cup heavy cream

1 teaspoon balsamic vinegar

3 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 teaspoons minced fresh thyme

1 teaspoon pepper

1 1/2 cups shredded Gruyère cheese

Adjust oven rack to middle position and heat oven to 350 degrees. Melt butter in large nonstick skillet over medium-high heat. Add onions and 1 teaspoon salt and cook until just beginning to brown, about 5 minutes. Stir in brown sugar and cook, stirring frequently, until onions are golden brown, about 5 minutes. Add 1/3 cup broth and cook until softened and deep golden brown and sticky, about 5 minutes. Transfer caramelized onions to medium bowl.

Bring remaining broth, wine, cream, and remaining salt to boil in now-empty skillet, scraping up any browned bits. Off heat, stir in vinegar; cover and keep warm.

Shingle half of potatoes in 3-quart baking dish; sprinkle with 1 teaspoon thyme and ½ teaspoon pepper. Spread caramelized onions over potatoes and top with remaining potatoes, remaining thyme, and remaining pepper. Pour broth mixture over potatoes.

Bake until bubbling around edges, about 30 minutes. Top with Gruyère and bake until gratin is golden brown and fork inserted into center meets little resistance, 30 to 40 minutes. Let cool 15 minutes. Serve.