Pork Chops With Caramelized Onions

Bits of meat or chops of pork cooked tender and soft in a stew of sweet caramelized onion without the need of washing up for hours when done. Sweet & Tasty!

As I recently have a little time, I had been browsing on the web the other day. In need of new, exciting ideas, inspirational meals that We have never used before, to treat my family with. Hunting for a long time yet couldn’t come across too many interesting things. Right before I wanted to give up on it, I came across this delicious and easy treat simply by chance over Suncakemom. The dessert looked so delightful on its snapshot, that required rapid action.

It absolutely was simple enough to imagine how it’s made, its taste and how much my husband is going to like it. Actually, it is extremely easy to delight him when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyway, I visited the blog and then used the step-by-step instuctions which were coupled with great photos of the process. It really makes life much simpler. I could suppose it’s a slight hassle to shoot photos in the midst of baking in the kitchen because you will often have gross hands so I genuinely appreciate the time and energy she devote to make this post .

With that said I am inspired to present my very own dishes in a similar fashion. Many thanks for the concept.

I was tweaking the main recipe to make it for the taste of my family. Need to tell you it had been an incredible success. They loved the taste, the structure and loved having a delicacy like this in the midst of a lively week. They ultimately wanted even more, many more. Thus next time I’m not going to make the same mistake. I’m going to multiply the quantity .

There are more pork Chops with caramelized onions at SunCakeMom

Heat oil in a pan.

Place the meat onto the hot oil and sear it.

When at least two sides of the meat are golden brown add garlic, parsley, salt and black pepper.

Saute until the garlic gets fragrant then add the sliced onion.

Saute the onion on high heat until it gets a glassy / translucent look.

Add some water until the content of the pan is submerged in half or a bit less.

Bring the water to boil then turn the heat down and cook it with lid on until the meat gets tenderish for about 30 minutes while stirring it every now and then.

Take the lid off then cook it further on medium heat to reduce the water content while finishing the meat for about 15 minutes.

When the meat gets the desired tender texture take it off heat and let it rest for about 10 minutes before serving.