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French Country Chops with Dijon Potatoes

Occasionally if I come across a real find at the store, I plan a recipe around it.  The carmelized onions by Divina caught my eye, then I found the beautiful thick chops in the butcher case and my mind went to work.  I grabbed some baby potatoes from the produce section and this dish was born.

You will need:

Olive oil

2 thick cut bone in pork chops

1 jar Divina carmelized onions

2 tbsp rosemary

1 cup chicken bone broth

Salt and pepper

2 cups baby potatoes or new potatoes

1 tbsp Dijon mustard

2 tbsp Greek yogurt

1 tsp garlic salt

1 tsp black pepper

Let chops sit out for 15 minutes before cooking.  Pat dry, salt and pepper each side.  Add olive oil to hot skillet, sear chops on each side and remove to a plate.  Add carmelized onions, rosemary and broth to pan juices, stir well then add chops back in.  Lower heat and cover, coming back occasionally to flip chops.  Bring water to a boil, add potatoes and cook until fork tender ( 10 minutes or so).  Drain well and add back to pot. Using a potato masher, mash well then add garlic salt and pepper. Add yogurt and mustard mashing and mixing until creamy.  You may need more yogurt to reach a creamy consistency.   Place a nice size scoop of potato’s onto plate, top with a chop then then spoon the onion gravy over everything.

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