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 a little time, I was surfing on the web yesterday. Trying to find new, intriguing tips, inspiring dishes that I have never tasted before, to impress my loved ones with. Looking for a long time but couldn’t come across too many interesting things. Just before I thought to give up on it, I found this fabulous and easy treat simply by chance. It looked so yummy on its image, it required fast action.
It had been not difficult to imagine just how it’s created, how it tastes and how much boyfriend will enjoy it. Actually, it is extremely simple to delight him in terms of treats. Yes, I’m a lucky one. Or maybe he is.Anyhow, I went to the blog: Suncakemom and then used the detailed instuctions that were coupled with superb pictures of the process. It really makes life quite easy. I can imagine that it’s a bit of a hassle to take photos in the middle of baking in the kitchen as you may typically have gross hands so that i sincerely appreciate the commitment she placed in for making this blogpost .
That being said I am empowered presenting my personal dishes similarly. Appreciate your the thought.
I had been fine tuning the main mixture create it for the taste of my family. I can mention it absolutely was an incredible success. They loved the flavour, the overall look and loved getting a sweet such as this in the middle of a stressful workweek. They basically asked for more, more and more. Hence the next time I am not going to commit the same miscalculation. I’m going to double the amount to make them happy.
French Onion Pork Chops Recipe was first 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.