Carpe Diem French Onion Pork Chops

 Next week turkey will be everywhere so lets have some fun with an old fashioned pork chop. Tonight we will blend in the rich taste of French Onion soup to simmer our chops. You will love the result. We named this meal after an interesting Guest House in Provencetown. Read about it after the recipe.

Use a thick chop at least 1½ inches. Cook down the ½ inch thick onions, and top with traditional cheese. Wow what a meal.

Ingredients

2 large yellow onions, sliced into rings ½ inch thick

2 tablespoon butter

1 tablespoon olive oil

2 pork chops cut 1½ inches thick

1½ tsp Salt

1 tsp pepper

½ tsp garlic powder

2 tablespoons all purpose flour

1 cup beef stock (low sodium)

1 tsp Worcester sauce

½ tsp thyme optional

½ teaspoon rosemary optional

4 slices provolone cheese or Guada, Gruyere

Directions:

Preheat oven to 400 degrees.

Do your cutting. Slice the onions at least ½ inch thick. As they caramelize they will cook down and if they are thin, just turn into a gooey mess.

To start them cooking (and shorten the time spent standing over the stove stirring), place them in a microwave safe bowl and cook on high for 3.30 mins.

Heat a large skillet on medium-high heat. Add 2 tablespoons of butter and olive oil. Generously season both sides of the pork chops with salt and pepper. Sear pork chops for 3-4 minutes then flip and sear another 3-4 minutes. Remove to a plate and set aside.

To the skillet add sliced onions and cook 10 to 15 minutes now over medium heat stirring frequently the last couple of minutes add in the garlic and continue cooking until caramelized and browned.

Stir in the flour and cook about 30 seconds. Slowly stir in the beef broth, and add in the Worcester sauce and if using the rosemary and thyme. Let the sauce simmer for 2-3 minutes just until thickened.

Pour into a 9 x 11 baking dish that has been sprayed.

Place the pork chops back into the gravy and add the cheese slices on top.

Bake 8-10 minutes until cheese is melted and pork chop reaches 145 degrees on a meat thermometer for an accurate temperature.

Serve with mashed potatoes and a vegetable.

A wonderful surprise dinner for a chilly day. The aroma will enchant and the meat tender and juicy.

you can also use chicken. The ingredients wont change but the cooking time will depending on which part of the chicken you use.

For our music: https://www.youtube.com/watch?v=e9PsJm-oRAM England Swings

So happy to serve this to my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White  

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon

                               

 

=========================== 

 

 The Haunted Gay Carpe Diem Guesthouse in 

Provincetown, MA

In what was referred to as Helltown (P-town or Provencetown), the funeral home was turned into the Carpe Diem Guesthouse.

Owned by partners Rainer Horn and Jürgen Herzog, the bed & breakfast is well known for its literary theme, its wonderful breakfasts and being haunted!

Each guest room at the Carpe Diem is named after a famous writer, and the one named after William Shakespeare has seen its share of strange occurrences. One employee often felt a watchful presence in this room, and a guest who spent the night there said she heard a voice telling her to “Get up and get out!”

In the Eugene O’Neill suite, workers have seen an imprint of a body on the bed when no one was in the room.

There have also been reports of disembodied voices and shadow figures in the basement and a female apparition sporting black, turn-of-the-century clothing and walking down the stairs.

A housekeeper working alone in the basement heard someone whisper in his ear and then touch his back, but couldn’t see anyone when he turned around. His experience was later confirmed by a guest using the outdoor hot tub, which is near a basement window. The guest asked the desk manager about the man and woman walking around in the basement wearing Victorian clothing. When the manager descended into the basement to investigate he found no one there. A housekeeper who lived in the basement has also claimed he saw a shadowy figure walking into his room.

The owners of the guesthouse think one of the ghosts may be a former manager named Kevin, who liked working there so much he decided to stick around after death. They don’t know who the other ghosts are, but since the building was a 19th century funeral home, there are plenty of candidates.

All in all the ghosts at the Carpe Diem are fairly mellow, no bleeding walls or glowing eyes staring in the window. Just perhaps a hot male ghost lying in your bed waiting for you at this clothing optional adult spa and guesthouse.

A daily breakfast includes eggs to order, freshly baked muffins and breads. Complimentary Port and Sherry is available 24 hours a day.

Sorry, no French Onion Pork Chops here. Rather just an interesting story for your Dinner conversations.