Preparation / Directions:
Combine the seasoning mix in a bowl and mix well. Sprinkle both sides of the pork chops evenly with about 1 generous Tbsp of the seasoning mix. I rub it in well using the bottom side of a spoon. Puree the diced potatoes with 2 cups of the stock in a blender or food processor and set aside.
This will be used later to thicken the gravy. In a large skillet, 12" is almost too small, heat the oil until it is almost smoking. Add the pork chops and cook, turning once, until they are well browned on both sides.
The idea is not to cook them, just seal and caramelize them. The cooking will be completed later. This should take 6 or 7 minutes. Remove the pork chops from the skillet and put the onions, along with 2 tsp of the seasoning mix, into the skillet. Cook, stirring the onions every minute or so, until they start to brown and caramelize, this should take 6 or 7 minutes.
Remove the onions from the skillet and add the potato puree, ginger, garlic, butter, and the remaining dry rub seasoning mix. Whisk the mixture until it returns to a full boil, then lower the heat to medium and simmer briskly for about 6 minutes. Return the chops, along with any juices from the chops, to the skillet.
Then add the onions back into the pot. Simmer until the pork chops are cooked through. Don't overcook! After the chops have simmered for about 15 minutes, cut into the thickest part of one chop to check for doneness. If it's all white, it's done. If there is still some pink, it's not done, so continue to cook for another 5 minutes or so, then check them again.
Whatever you do, don't let them simmer for more than 25 minutes, or you'll have smothered boot leather. I like to serve this dish with the pork chops laying on a nice bed of basmati rice. Ladle a generous portion over the chops and rice.
Add some green peas on the side, and you've got a nice, well balanced meal. Some good, crusty, French or Italian bread goes well with this to help soak up the delicious