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 currently have some time, I had been surfing on the internet last week. Looking to find fresh, exciting thoughts, inspirational meals that I have never tried before, to delight my loved ones with. Looking for a while yet couldn’t come across too many interesting things. Right before I thought to give up on it, I discovered this delightful and simple treat by chance at Suncakemom. It seemed so scrumptious on its pic, that required urgent actions.

It was easy to imagine just how it is created, how it tastes and how much my hubby is going to want it. Mind you, it is quite easy to delight the guy in terms of desserts. Anyway, I visited the blog and simply followed the detailed instuctions that have been accompanied by superb shots of the procedure. It just makes life faster and easier. I can imagine that it is a slight effort to take photos in the middle of cooking in the kitchen because you will often have sticky hands thus i highly appreciate the effort and time she placed in for making this post .

With that in mind I’m encouraged presenting my own formulas in the same way. Many thanks for the idea.

I was fine tuning the main formula to make it for the taste of my loved ones. I must say it had been an awesome outcome. They prized the taste, the overall look and enjoyed having a treat such as this in the midst of a busy week. They quite simply asked for even more, a lot more. Hence the next occasion I’m not going to make the same miscalculation. I am going to multiply the quantity to make them happy.

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.