Smoked Gouda Pork Chops w/ Caramelized Onions

Today, March 21, our family celebrates the birth date of my father. Although he left this earth many years ago, I have so many memories of the wonderful childhood I enjoyed due to the parents I had. As my life unfolds, I realize more each day the impact having had a strong role model has made on my life. The word ‘thank you’ is so inadequate.

This meal seems so fitting to have today in honor of my father’s birthday. I’m sure he would have loved it. Brion & I seem to have a natural affinity to smoked cheeses. I had first thought I would make some pork chops stuffed with smoked gouda & bacon but then the caramelized onions started were calling me ….

Smoked Gouda is a semi-hard to hard, cow’s milk cheese which is creamy and mild with a natural smoked flavor and rich musky aftertaste. The rind is typically brown rather than the yellow rind on the unsmoked version. Only cheese exposed to real smoke may be called ‘smoked’. Cheese that has only had liquid smoke added to it must be labeled with ‘smoke flavor’.

Smoking cheese imparts a unique flavor, everything from the intensity of the heat or kind of wood chips used, can effect the flavor outcome. Every part of the process, no matter how small it may seem, has some bearing on the final taste of the product.

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Smoked Gouda Pork Chops w/ Caramelized Onions
Votes: 3
Rating: 5
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Servings
Votes: 3
Rating: 5
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Instructions
  1. Preheat oven to 350 degrees F
  2. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper then dredge in 1 cup flour; shake off excess flour and place pork in skillet.
  3. Sauté pork for 3 minutes on each side then place pork in a baking dish. Sprinkle 1 teaspoon paprika over pork.
  4. Clean skillet and add 2 tablespoons oil; heat over medium-high heat. Add onions and brown sugar; sauté for 15 minutes or until brown and tender. Add garlic and sauté for another minute. Add the remainder 1 tablespoon of paprika. Place onions and broth over pork. Cover with foil and bake until pork is tender, about 35 to 45 minutes.
  5. Remove pork from oven and use tongs to transfer pork to plate; cover plate with foil. Reserve onion and liquid content from baking dish.
  6. In a large saucepan, over medium heat, melt butter. Add 4 tablespoons flour and cook for 4 minutes or until flour just starts to brown. Whisk in reserved contents from baking dish and half-and-half. Whisking constantly, bring to a boil, about 5 to 8 minutes, or until thick. Remove from heat and whisk in Gouda cheese. Season with salt and pepper.
  7. Transfer pork to plates and spoon sauce over pork.

French Onion Chicken Meatballs

Although ancient in origin, French onion soup underwent a resurgence in popularity during the 1960’s due to the greater interest in French cuisine.

French onion soup is a type of soup usually based on a meat broth and onions. At some point in time, the French decided that the onions should be caramelized to bring out their natural sweetness. Then, to top things off, its garnished with Gruyere cheese on a slice of baguette and broiled in the oven.

These chicken meatballs put a bit of a different spin on that iconic soup. Made with all the classic ingredients, but turned into a main course meal. Nice to serve with either pasta or rice.

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French Onion Chicken Meatballs
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chicken Meatballs
  1. Preheat oven to 425 F. Line a baking sheet with foil & rub with oil.
  2. In a large bowl, combine chicken, Gruyere, bread crumbs, parsley, egg & garlic. Season with salt & pepper. Form into 16 meatballs then place on prepared baking sheet & bake until golden & cooked through, about 25 minutes.
Sauce
  1. In a large skillet over medium heat, melt butter. Add onions & cook until very soft & golden, 25 minutes, stirring often. Add garlic & cook until fragrant, 1 minute more. Add broth & thyme & season with salt & pepper. Bring to a boil, then reduce heat & let simmer until slightly thickened, about 10 minutes.
Pasta
  1. Boil egg noodles in salted boiling water for 10-12 minutes; drain & add to sauce. Grate Gruyere & Parmesan cheeses & combine.
Assembly
  1. Divide pasta/sauce between 4 serving plates. Top each with 4 meatballs & divide cheese combo between them. If you wish, microwave each plate for a couple of minutes to melt cheese before serving.