He Cooks: Paul's Pork chops (and even better Chicken Simmered)

This was a Sunday favorite of my step-dad while growing up. Pork Chops end up often dry and difficult. So he simmered this for around three hours and they turned out amazing! As I grew up, Jena doesn't like porkchops, so I started doing this with chicken instead. It makes the chicken so tender it just falls apart and tastes amazing. We served onto of Rice, but easily could be tried on a Pasta.

(I'll add pics next time I do this)

Ingredients: (If more desired, use multiple pans)

• About 4 Pork chops OR 2 Defrosted Chicken Breasts and if large, Butterflied (Cut in half through the thickness, making 4 pieces)
• Olive Oil (Or vegetable, canola if that's your thing)
• Chicken Broth
• Chicken Bouillon
• Fresh Garlic
• a whole Sweet Onion
• a Cup or so of flour (I'm tempted to try one of the following Breadcrumbs/Panco Breadcrumbs/Italian Breadcrumbs)
• Pepper
• Garlic Salt
• Onion Powder
• Garlic Powder
• Lots of Butter (salted)
• I like to add mushrooms

Method:

1. First create a breading with the flour, pepper, garlic salt, garlic powder, onion powder. Cover the Chicken Breasts thoroughly on each side. (This is often done by drying the breasts or chops and "dipping them in the flour". )

2. Heat the pan with butter and oil. Oil will help keep the butter from burning. Once the pan is rather hot, sear the breaded chicken on both sides until you start to see a good browning. At this point while searing the chicken, I often can't resist doing a quick re-spicing of the Garlic Salt, Pepper, Onion Powder, Garlic Powder. As always.. spice to taste.

3. Add can of Chicken Broth into the pan, ensure not to wash off the breading. Cover with water and chicken Bouillon (as per the ratio on the Bouillon) and let simmer uncovered on low.

4. Begin the Caramelizing of the Onions.

(https://toddandjena.blogspot.com/b/post-preview?token=W815aFIBAAA.oxlYz0eqbVT4WqzYbQ0XxGVoESt8XlYH-AXycyVgyvvMuo7y9kxQXpvTbtINFvEBgCYqxZJDLZXYiK7Ic0Q4xA.OSnPPBs6JPgYpQC6CZUu2Q&postId=972292900587017590&type=POST)

As a reminder: 

Heat Oil and butter in a separate skillet
Add Julienned Onions ( I like to add a bit of wine right away instead of later to let the sugars from the wine help the onions along)
When Onions begin to turn golden brown add salt and pepper
Just before they are finished add wine to de-glaze the pan and finish.
With the left overs in the pan, This is when I do a quick saute on the Mushrooms with the left over wine butter sauce. I also add a bit of Garlic Salt and Pepper to the Mushrooms, and add all of it in) 

5. Add the everything else (Fresh Chopped Garlic, Onions and Mushrooms) into the skillet with the porkchops/chicken.

Once simmered, serve on rice or Fetuccini and use the broth mixture to flavor. (could be reduced into a thinker gravy sauce if necessary)