Friday, March 26, 2010

Pork Chops with Caramelized Onions

The other day I posted a recipe for a pork chop brine. I thought it might be good to give an idea for something you could do with the chops once they are brined. This is a super-simple recipe that will come out tasting great whether your pork chops are brined or not. If they are not, simply salt them liberally on both sides before browning them.

2 tsp Olive Oil
1 Large Onion, Thinly Sliced
1 tsp Olive Oil
2 Center Cut Pork Chops, Brined if you have time, salted if not
1/2 Cup White Wine, Chicken Broth or Water

Heat the olive oil in a skillet over medium-low heat. Add the onions and cook, stirring frequently, until very soft and beginning to brown, 20-30 minutes.

Push the onions to the side of the pan and add 1 tsp more oil and turn the heat up to medium. Cook the chops until browned, 5-7 minutes per side.

Pour in the wine, broth, or water and stir to pick up all the brown bits on the bottom of the pan. Reduce the heat to a simmer, cover and cook until the pork chops are done (145 on an instant read thermometer), 8-10 minutes longer depending on the thickness of your chops.

Serve each pork chop with a big scoop of onions on top.

For a printer-friendly version of this recipe, click here.

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