Pork Chops with Caramelized Onions and Mashed Potatoes and Gravy

This dish was SO good. The Maple flavored sausage really makes it!

The recipe is from the Southern Living Cook-off Cookbook, 2004.

My favorite cookbook of all times. Enjoy!

1/4 cup olive oil, divided

2 med size sweet onions, thinly sliced- not chopped

3 tbsp margarine, divided

1 tsp brown sugar

salt

pepper

4 boneless pork loin chops (about 1 1/4" thick)

6 oz. maple-flavored ground pork sausage1 cup chicken broth

1/2 cup half and half 2 tbsp all purpose flour

Refrigerated/frozen mashed potatoes, or make from a box..

Heat 2 tbsp olive oil in a large skillet over med. heat. add onions, cover and cook 10 minutes or until soft- stirring occasionally. Add 1 tbsp butter and brown sugar; cook, uncovered for about 20 minutes or until onions are caramelized- stirring occasionally.

Here we have the onions caramelizing! OOOOhlala

Meanwhile, Sprinkle pork chops evenly with 1/4 tsp salt and 1/4 tsp pepper- I just cracked some pepper and salt over the chops, I'm not a big measurer! Heat 2 tbsp oil in a large skillet over med heat. Add pork chops and cook 8-10 minutes on each side; varies by thickness. Remove chops, let stand about 5 minutes. Reserve 2 tbsp pan dripping from skillet; set aside. Discard remaining drippings.

Prepare mashed potatoes however you like.

Add sausage to skillet that chops just came out of, and cook over med- high heat, stirring until it crumbles and is no longer pink. Reduce heat to med. Add 2 tbsp reserved pan drippings, 2 tbsp butter, and chicken broth; bring to a simmer.

Whisk together 1/4 tsp salt, 1/4 tsp pepper, 1/2 cup half and half, and flour until smooth. Add flour mixture to sausage mixture, whisking until blended. Simmer, stirring often, 4-5 minutes or until thickened.

Spoon mashed potatoes on individual serving plates. Top each pile with 1 pork chop, onions and gravy.