7
Submitted by MarthaStewartWanabe
"I created this dish for my husband, as he loves the flavor of deeply caramelized onions. It was a big hit and is sure to become one of our regular meals. I served it with homemade applesauce and skillet country potatoes. Yummm!"
photo by Julie Bs Hive 
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
2
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ingredients
- 2 boneless pork chops, with as much fat removed as possible
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon ground sage
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 3 tablespoons butter
- 1 cup onion, thinly sliced
- 2 teaspoons sugar
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directions
- Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper.
- Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet.
- Increase heat to medium-high. Cook both sides of chops for 10-15 minutes until lightly browned. (Note: It is okay if the chops are not completely done, as there is more cooking time to come.).
- Push chops to outside edges of skillet. Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar.
- Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula. Onions are caramelized when tender and medium-brown in color. My husband prefers cooking them until slightly burned, as the flavor intensifies. (Note: Don't forget to watch your chops to make sure they don't burn.).
- Check chops for doneness before serving. They will be done when a fork piercing the thickest part of the chop draws clear juice. If the juice is pink, cook chops a bit longer until done. (Note: Make sure to watch onions, so they don't burn.).
- Serve pork chops with caramelized onions piled on top.
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Reviews
-
Not sure if I like the onions or the pork chops, but whatever, the onions are wonderful. We love them and carmelizing brings out the flavor. I always use boneless rib chops because they are much more tender than loin. Thanks for a great comfort food recipe.
waynejohn1234
-
This dish is amazing!!! I have never EVER cooked pork chops before and I tried making this dish tonight! OMG, not only was the recipe easy, it was quick and tasted outstanding! The onions paired well with the pork. I like my onions near burned as well and they really did bring out the flavors. Thanks so much for sharing this quick and easy recipe. My boyfriend is going to be proud of me and that means more brownie points for me. lol
SilverLipsCooks
-
Onions the way my hubby likes them too. Anything that pleases him pleases me; thanks for sharing. Made for the Aussie/NZ RS#33.
Julie Bs Hive
-
I used bone in pork chops for this recipe and it turned out fantastic. I'm an onion lover so I used an entire onion, probably just over 1 1/2 cups. My honey bunch asked if there were apples in the recipe as it was nice and sweet. The onions made the perfect topping for these chops. We will be having this again real soon. Thanks!
morningfeather
-
WOW!!! Perfect seasonings! I always have these spices around, so it fits our taste to a tee. Your DH is a lucky man. We will definitely being eating this again. Thanks MarthaStewartWanabe for sharing a wonderful recipe. Made reviewed for PAC Spring '08.
WiGal
see 2 more reviews
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RECIPE SUBMITTED BY
MarthaStewartWanabe
USA
- 14 Followers
- 286 Recipes
- 25 Tweaks
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>8727502"
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