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.

Serving size

1 chop




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

Nutrition Info

Makes:Serving size: 1 chop




17 g

Saturated Fat

6 g

Trans Fat

<1 g


86 g


4 g


2 g


1 g


24 g


65 mg


32 mg


247 mg


441 mg


  1. Rub each pork chop with ¼ teaspoon of pepper, making sure to cover both sides.
  2. 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.
  3. Reduce heat to medium-low and continue cooking until internal temperature is 145°F. Remove from the pan and keep warm.
  4. Melt 1 tablespoon of butter in the same skillet over medium heat. Add half the onions and stir continuously while cooking.
  5. When onions have softened, add the remaining onions and stir frequently while cooking.
  6. When the second addition of onions has softened, add the balsamic vinegar and reduce heat to medium-low. Continue stirring frequently.
  7. 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.
  8. Continue this process until onions are golden brown. Will take 20-30 minutes. The longer you cook, the darker the onions will become.
  9. 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