Pork Chops Smothered In Caramelized Onions Recipes

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:

• 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.

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.

CARAMELIZED ONION SMOTHERED PORK CHOPS

Steps:

• Brine the chops: Combine the water, 1/4 cup kosher salt , and 1/4 cup brown sugar in a medium saucepan over low heat, stirring to dissolve the salt and sugar. When the salt and sugar are dissolved, take the saucepan off the heat and add the rosemary sprig and iced water. Keep stirring until the brine is completely cooled down.
• Put the pork chops in a large zip-top plastic bag, and pour in the brine. Squeeze the air out of the plastic bag and seal tightly. Lay the bag in a baking dish (in case there's any leakage) and refrigerate 4 hours and up to 8 hours. (Alternatively, arrange the pork chops in a baking dish in a single layer, pour the brine over the chops and cover with plastic wrap. Halfway through the brining time, turn the chops over.)
• One hour before cooking, take the pork chops out of the refrigerator, drain and discard the brine and rosemary sprig. Pat the pork chops dry and cover loosely with paper towels.
• Make the caramelized onions: Melt the butter and 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Add the onions and sprinkle with 1 tablespoon brown sugar, about 1 teaspoon kosher salt, and several good grinds of fresh pepper. Cover for 10 minutes.
• Remove the cover and stir the onions. Sauté for another 15 or 20 minutes, stirring the onions occasionally and watching that they don't burn. When the onions have caramelized to your liking, take the pan off the heat.
• Preheat oven to 400 F. Lightly season the pork chops with kosher salt and freshly ground pepper, then sprinkle the minced rosemary over both sides of all the chops, pressing down lightly to adhere the rosemary to the pork.
• Heat the 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Brown the pork chops on both sides, 2 minutes per side. Cover the pork chops with the caramelized onions, then put the skillet into the oven.
• Bake the chops 15 minutes until their internal temperature reaches 138 F on an instant-read thermometer . Remove the skillet from the oven, and let the chops rest 5 minutes before serving.

SAVORY PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Sprinkle pork chops evenly with Cajun seasoning and pepper.
• Grill, covered with grill lid, over medium high heat (350°F to 400°F) 8 minutes on each side. Serve with Caramelized Onions.
• CARAMELIZED ONIONS:.
• Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden. Sprinkle with sugar, and cook 2 minutes. Add vinegar and next 3 ingredients, and cook 2 minutes. Serve warm or cold.

PORK CHOPS WITH ONIONS

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.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).