Caramelized Onion Pork Chops
These pork chops with caramelized onions are the perfect dinner treat to satisfy the carnivore in you or your family members. The caramelization adds a tinge of sweetness to the pork chop, leaving your sweet and salty taste buds satisfied.
4 (4 ounces) pork loin chops, bone-in and ½ inch thick
1 teaspoons ground black pepper
1 tablespoon olive oil
1 tablespoon of unsalted butter
1 medium sweet (Vidalia) onion, sliced
1 tablespoon balsamic vinegar
¼ cup water
- Rub each pork chop with ¼ teaspoon of pepper, making sure to cover both sides.
- Heat skillet over medium-high heat then add oil. When oil is hot and shimmering, add pork chops. Sear both sides, 2-3 minutes per side.
- Reduce heat to medium-low and continue cooking until internal temperature is 145°F. Remove from the pan and keep warm.
- Melt 1 tablespoon of butter in the same skillet over medium heat. Add half the onions and stir continuously while cooking.
- When onions have softened, add the remaining onions and stir frequently while cooking.
- When the second addition of onions has softened, add the balsamic vinegar and reduce heat to medium-low. Continue stirring frequently.
- Any time the pan gets dry and there appears to be burnt bits on the bottom, add 2 tablespoons of water and stir well, scraping up the burned bits. You may use more than the ¼ cup listed.
- Continue this process until onions are golden brown. Will take 20-30 minutes. The longer you cook, the darker the onions will become.
- When onions are done to your preference, add the pork back in to warm it. Then serve one pork chop and ¼ of the onions per person.
Recipe contributed by Satellite Healthcare