Ginger Pork Chops With Caramelized Onions Recipes

PORK CHOPS WITH CARAMELIZED ONIONS

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.

GINGER PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, combine the first six ingredients. Pour half the marinade in a large resealable plastic bag. Add pork chops; seal bag and refrigerate for 2 hours, turning once. Cover and refrigerate remaining marinade., Discard marinade from pork. In a large skillet over medium heat, cook pork chops in oil for 3 minutes per side or until golden brown. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a thermometer reads 160°. Remove chops from skillet; set aside and keep warm. , Combine cornstarch and cold water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and clear. , Meanwhile, toss onions in oil in a large skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally. Uncover; cook and stir for 15 minutes or until golden brown. Stir in the ginger ale, salt and cayenne; cook 5 minutes longer. Top each chop with caramelized onions and serve with sauce.

GINGER PORK CHOPS

Steps:

• Broil pork chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and soy sauce until smooth. stir in the honey, garlic and ginger. Bring to a boil; cook and stir for 1 minute or until thickened. Drizzle over the pork chops. Sprinkle with green onion.

PORK CHOPS SMOTHERED IN CARAMELIZED ONIONS

Steps:

• 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.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 375°F.
• Into a small bowl, thoroughly combine herbs and spices. Sprinkle both sides of pork chops. Set aside.
• Drizzle 1 tbs. olive oil into the bottom of a large, non-stick oven-safe skillet over medium-high heat. Once oil is glistening hot, add sliced onions and cook for 8-10 minutes or until softened and lightly browned. Remove to a separate plate.
• Return skillet to medium-high heat and drizzle into it the remaining olive oil, turning the pan to coat the bottom. Brown both sides of chops (approximately 2 minutes per side), but do not cook through. Once browned, remove from heat.
• Top equally with onions and roast in the oven for 12-15 minutes or until cooked through.
• Serve immediately and enjoy!

CARAMELIZED ONIONS WITH GINGER

Steps:

• Heat oil in a medium skillet over medium-high. Add onions and cook, stirring occasionally, until onions begin to brown on the edges and soften, about 5 minutes.
• Reduce heat to low and add ginger to skillet. Continue cooking until onions are very soft and caramelized, 5 to 6 minutes more.
• Remove from heat and season with salt.

GRILLED ASIAN GINGER PORK CHOPS

Steps:

• In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
• Preheat grill for high heat, and lightly oil grate.
• Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

PORK CHOPS WITH GINGER-SOY GLAZE

Steps:

• Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
• Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side. Transfer pork to platter. Add marinade and green onions to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.

SMOKY PORK CHOPS WITH CARAMELIZED ONION-HONEYCRISP COMPOTE

Steps:

• Preheat a smoker or gas grill with a smoker box for cooking with indirect heat to about 225 degrees F. Add desired smoke wood or pellets to the smoker or gas grill and wait until smoke appears. If using a gas grill with indirect heat, keep the heat no higher than 250 degrees F.
• Mix together the turbinado sugar, salt, cinnamon, cardamom, nutmeg and ginger in a medium bowl. Sprinkle the pork generously on all sides with this spice mixture. Place the chops directly on the grates over indirect heat and cook until the internal temperature reaches 115 degrees F, 1 to 2 hours, depending on the thickness of the pork chops. Transfer the pork chops to a sheet tray. Turn the heat up on the smoker or gas grill to high.
• Place the pork chops on the grill grates over direct heat to sear until nicely charred and dark brown or until the internal temperature reaches 145 degrees F, 1 to 2 minutes per side.
• Let rest 5 to 10 minutes before serving. Remove the bone from the chop if desired. Top with the Compote and try to keep the masses away!
• Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook, stirring frequently, until translucent, 10 to 15 minutes. Reduce the heat to low. Add the brown sugar and salt and continue cooking until the onions turn golden brown, about 10 more minutes.
• Add the about half of the apples and the apple cider vinegar and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Top with the remaining diced apples and sliced chives. Serve warm.