SMOTHERED POTATOES WITH ONIONS RECIPES

Steps:

• Finely chop 1/2 medium yellow onion (about 1/2 cup) and mince 3 garlic cloves (1 tablespoon). Peel and dice 12 ounces Yukon Gold potatoes into 1-inch pieces (2 to 2 1/2 cups). Quarter 1 small head savoy cabbage through the core, then cut the core from each piece and discard. Cut crosswise into 1-inch wide strips (about 8 cups).
• Place 4 slices thick-cut bacon in a single layer in a Dutch oven. Cook over medium-high heat, flipping occasionally, until browned and crisp, 9 to 10 minutes. Transfer the bacon to a cutting board.
• Reduce the heat to medium. Add the onions and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 5 tablespoons unsalted butter and stir until melted.
• Chop the bacon into small pieces. Add the bacon, potatoes, and cabbage to the pot and stir until combined. Add 1 1/2 cups low-sodium chicken broth, 1 1/2 teaspoons Cajun seasoning, and 1 teaspoon kosher salt, and stir to combine. Cover and simmer, stirring occasionally, until the potatoes are tender, 15 to 17 minutes.
• Uncover and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.

Steps:

• Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork chops; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium; cook 4 to 6 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate, and cover with foil to keep warm.
• In same skillet, melt remaining 2 tablespoons butter over medium heat; add onions and 3 teaspoons of the thyme. Cook 5 to 6 minutes, stirring occasionally, until onions are translucent and begin to brown.
• Add apple; cook 1 to 2 minutes. Add chicken broth; simmer uncovered 6 to 7 minutes, stirring occasionally, until apples are crisp-tender and sauce is reduced. Serve onion mixture over pork; garnish with remaining 1 teaspoon thyme.