Well now, if you ever want somethin’ real tasty and easy to make, you gotta try this pork chops with caramelized onions. It’s the kind of dish that fills your belly and warms your heart, especially if you got folks comin’ over and you wanna impress ’em with somethin’ simple but good.
Now, the key to gettin’ them pork chops just right is all in the cookin’ process. First off, you need to get yourself some good pork chops. Not them thin ones, mind you—get yourself some thick ones. I always go for bone-in pork chops, ‘cause they hold onto that juiciness better. You’ll want to season them up too. Don’t go overboard, just a little bit of seasoning salt. Not too much, we ain’t makin’ soup here! A half teaspoon’ll do ya fine, or more if you like it a bit saltier. A little sprinkle of pepper too, if you fancy that. You can also add some garlic powder, if that’s your thing, but I don’t fuss with it too much.
Next step, you get a nice big skillet. Don’t go usin’ one of them tiny pans, or you won’t have enough space to cook your chops right. Heat up that pan real nice, and then add just a little bit of oil. Not too much, just enough to coat the bottom. Once it’s nice and hot, place the pork chops in there. You’ll wanna sear ’em real good on both sides—get ‘em nice and brown. You don’t need to cook ‘em all the way through just yet, just brown ‘em up a little bit. That’s where the flavor starts, right there in that skillet!
Now, while those chops are searin’, we gotta work on the caramelized onions. Take a couple of onions—yellow ones work best, I say. Peel ‘em, slice ‘em up nice and thin, and set ’em aside. In a separate pan, put a little bit of butter—maybe a tablespoon or so. Let it melt, then toss them onions in there. Don’t rush this part, you gotta let them onions cook slow. Keep stirrin’ ‘em every now and then so they don’t burn. You’ll want ‘em to get all soft and sweet and turn a nice golden brown color. Takes about 15-20 minutes, so be patient, okay?
Once your pork chops are brown on both sides, it’s time to bring ‘em together with the onions. Turn off the heat under the skillet with the chops, and just pile them caramelized onions right on top. Don’t be shy—make sure every chop gets a nice little heap of those sweet onions. Then, pop the whole skillet in the oven. Set the oven to about 375°F (190°C), and let it roast for another 15-20 minutes. You’ll know it’s ready when the pork reaches 145°F (63°C) inside. You don’t wanna overcook it or it’ll get tough, so make sure you check it with a meat thermometer if you got one.
Once it’s done, pull it out of the oven and let it rest for a few minutes. You don’t wanna slice into it too quick, or all them juices’ll run out, and then it won’t be as juicy. Let it sit there, just for a bit, then serve it up. I like to serve mine with mashed potatoes or maybe some roasted veggies on the side. You can even throw in a little salad if you’re feelin’ fancy, but it’s not necessary—this here is a hearty meal all on its own!
So, there you have it. Pork chops with caramelized onions, all cooked up nice and simple. Ain’t no need to complicate things when you’ve got good ingredients and a little bit of patience. I promise, it’s gonna be a hit at the dinner table. You just gotta give it a try and see for yourself!
Tags: pork chops, caramelized onions, easy dinner, comfort food, pan-roasted pork, savory meals
