PORK CHOPS WITH ONIONS RECIPE: HOW TO MAKE IT
This simple dish is a great one to share with friends and family. —Taste of Home
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.
Nutrition Facts : Calories 252 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 433mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 31g protein. Diabetic Exchanges 5 lean meat
PORK CHOPS WITH CARAMELIZED ONIONS RECIPE | LAND O’LAKES
The sweet caramelized onions complement the seasoned pork chops.
Provided by Land O'Lakes
Categories Onion Pork chop Main Course Savory Cooking Pork Meat, poultry, and seafood Vegetable
Total Time 0 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 8-10 minutes or until browned. Season with salt and pepper. Remove chops to serving platter. Keep warm.
- Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, 8-10 minutes or until onions are caramelized. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened.
- Return chops to pan; continue cooking 4-5 minutes or until pork reaches at least 145°F and is no longer pink.
Nutrition Facts : Calories 300 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 350 milligrams, CarbohydrateContent 8 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 23 grams
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Reviews 4.1
Total Time 30 minutes
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Calories 541 calories per serving
- "1. In a large skillet melt butter over medium heat. Add apples, onion, ginger (if desired), brown sugar and vinegar; toss to coat. Cook over medium heat 10 minutes or until apples and onions are glazed and tender, stirring occasionally. 2. Meanwhile, season chops to taste with salt and pepper. Heat oil in a separate skillet over medium-high heat. Add chops; cook over medium heat 3 to 4 minutes per side to brown. Remove from heat. 3. Push apple mixture to sides of skillet. Add chops. Cover and cook over medium heat 5 to 7 minutes or until chops are no longer pink and juices run clear (170 degrees). "
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Start with the pork chops, as many as you need, on the bone if possible. Dredge them in flour that you’ve mixed with chile powder, salt, black pepper, smoked paprika and red-pepper flakes, or with Lawry’s seasoned salt or Old Bay seasoning or any spice you like, really. (Save what’s left of the flour; you’ll use it later.) Then sear the chops, in batches if you have to, in an oil-slicked Dutch oven or heavy cast-iron pan, over fairly high heat. You want a big, flavorful crust on the meat before you braise it with the onions, to enhance the taste of the sauce and provide a little texture. Set the seared chops on a platter. Throw away what oil is left in the pot, and wipe out the pot. Return it to the stove, and set over medium heat. Add some butter, and when it melts and foams, use it to sauté an enormous number of sliced onions, allowing them to wilt and soften and almost start to go brown. Sprinkle a scant handful of the leftover dredging flour over the onions, then keep stirring for a few minutes to dampen the rawness of the flour. Add about half an inch of chicken stock (or water) to the pot, along with a bay leaf, perhaps, then stir to thicken. If the sauce is too thick for your liking, add a little more liquid. Nestle the pork chops into the sauce, remove from heat, cover the pot and put it into a 350-degree oven for 45 minutes to an hour. While the pork cooks, make the mashed potatoes, with hot milk, melted butter, plenty of salt and enough lemon zest to give them a real brightness. So: pork, gravy, potatoes. I like some hearty sautéed greens moistened with chicken stock. Maybe a drizzle of red-wine vinegar too? You’ll know what to do when you get there. This is not a recipe. It’s your dinner. Make it however you like.
Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
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