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1
Peel the onions, cut them in half, and thinly slice.
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2
Place 1 tablespoon of the oil in a large frying pan over medium-high heat and add the onions.
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3
Cook, stirring occasionally, for 15 minutes, or until golden brown.
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4
Meanwhile, peel the potatoes and cut into chunks.
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5
Place the potatoes in a saucepan, cover with cold water, and add the salt.
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6
Bring to a boil and then simmer over medium heat for 20 minutes, or until a fork slides easily into the potatoes.
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7
While the potatoes are cooking, remove the onions from the pan and set aside.
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8
Add the remaining 1 tablespoon of oil to the pan and add the pork chops.
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9
Season the chops with salt and pepper and cook over medium-high heat for 2 to 3 minutes on each side, or until lightly browned.
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10
Place the beef bouillon and flour in a small bowl and slowly stir in the water a little at a time until all of the water is incorporated and the mixture is smooth.
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11
(If you put all the water in at once the flour will get lumpy and your gravy will never get smooth.)
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12
Add the mixture to the pan and stir well.
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13
Stir in half of the caramelized onions, cover, and cook over medium heat for 10 minutes.
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14
Drain the potatoes and add the milk and butter to the pan.
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15
Cook over high heat for 2 to 3 minutes, until the milk comes to a boil.
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16
Remove the pan from the heat and mash the potatoes with a fork until fairly smooth.
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17
Stir in the remaining caramelized onions and season with salt and pepper.
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18
Place a pork chop and some of the mashed potatoes on each plate and top with some of the gravy.
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19
Boneless pork loin chops can cost over $4 per pound, but whole or half pork loins often go on sale for under $2 per pound.
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20
They are boneless so they are easy to cut into chops and you can make them any thickness you want.
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21
You can put as many as you want in a resealable bag and freeze them for later use.
