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 most recently have some time, I was surfing on the internet a few days ago. In need of new, exciting thoughts, inspiring recipes that I’ve never tasted before, to treat my family with. Hunting for quite some time unfortunately could not come across any interesting stuff. Right before I wanted to give up on it, I stumbled on this tempting and simple dessert by chance. The dessert seemed so delicious on its pic, that called for quick action.
It had been not so difficult to imagine just how it’s created, its taste and how much my hubby will enjoy it. Actually, it is rather easy to keep happy the man in terms of desserts. Anyhow, I visited the page: Suncakemom and simply used the step by step instuctions that had been combined with great graphics of the operation. It really makes life less difficult. I can imagine that it is a bit of a effort to shoot photographs down the middle of cooking in the kitchen as you normally have gross hands so I genuinely appreciate the effort and time she put in to make this blogpost .
With that said I’m inspired presenting my personal recipe in a similar way. Many thanks the idea.
I was tweaking the initial mixture to make it for the taste of my family. Need to tell you it turned out an incredible outcome. They enjoyed the taste, the overall look and enjoyed having a treat such as this during a hectic week. They quite simply demanded more, more and more. Hence next time I’m not going to make the same mistake. I’m likely to multiply the volume .
French Onion Pork Chops invented by 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.