Pork With 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 LOIN WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
• Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
• Sprinkle with salt and pepper.
• Top with onion mixture.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
• Let stand for 5 minutes before slicing.

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 WITH CARAMELIZED ONIONS

Steps:

• Cut pork into 1/2-inch slices. Sprinkle both sides of pork with salt and paprika.
• Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until no longer pink in center. Remove pork from skillet; keep warm. Wipe out skillet.
• Heat same skillet over medium-high heat. Cook onion in skillet 1 minute, stirring frequently. Reduce heat to medium. Stir in sugar. Cook about 3 minutes longer, stirring frequently, until onion is soft and golden brown. Spoon over pork.

CARAMELIZED-ONION PORK

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 325°F.
• Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
• Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
• Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
• Stir in cider and return pork to pot.
• Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
• Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

SLOW COOKER PORK CHOPS WITH CARAMELIZED ONIONS AND PEAS

Steps:

• Heat oil in a skillet over medium-high heat and cook pork chops until browned on all sides, 7 to 10 minutes. Transfer to the slow cooker.
• Cook onions in the same skillet over medium-low heat until soft and browned, 8 to 10 minutes. Add garlic and sugar; cook and stir for 2 to 3 minutes. Add cider and bring to a boil. Pour mixture over pork chops in the slow cooker.
• Cook on Low until pork chops are tender, about 7 1/2 hours. Stir in peas; cook until tender, about 30 minutes more.
• Transfer pork chops to a serving plate. Add butter to the sauce in the slow cooker; stir until melted. Pour sauce over pork chops.

BALSAMIC GLAZED PORK WITH CARAMELIZED ONIONS

Steps:

• *Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
• I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
• Combine all dry spice ingredients.
• Sprinkle on both sides of the ribs, rub into meat surface.
• Let stand at room temperature for 1/2 hour.
• In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
• When the butter has melted, add the ribs.
• Cook for approximately 5 minutes, and then turn over and sear the other side.
• You want to get a nice crust from the spices on each side.
• Add the chopped onion.
• Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
• Pour the balsamic vinegar over everything in the skillet.
• Turn the heat down to medium-low and cover the skillet.
• Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
• Occasionally stir the onions and turn the meat.
• You want to really caramelize the onions, until they become slightly charred.
• They take on a lovely, sweet and smoky flavor.
• Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
• Temperature should be 170 degrees.
• Remove the pork and onions to a platter.
• Turn the heat up to medium-high.
• Add the wine to the skillet.
• Stir up the browned bits in the skillet with a wooden spoon.
• Cook until the wine is reduced by about half, five minutes.
• Take the skillet off of the heat, and add 1 tablespoon butter.
• Stir the sauce until the butter has melted, and season with salt and pepper.
• Pour the sauce over the pork ribs and onions.

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.

PORK TENDERLOIN WITH BROWN SUGAR-CARAMELIZED ONIONS RECIPE - (4.3/5)

Steps:

• Preheat oven to 415° F. In a heavy skillet add 2 tablespoon of butter. Add the sliced onions and cook until softened, about 2 minutes. Stir in the brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until the onions are tender and glazed, about 3 more minutes. Set aside. Pat pork dry with paper towels and season with salt and pepper. In a large heavy skillet heat the olive oil and 2 tablespoons of butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking pan, cover with the caramelized onions and roast in oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.