Chops and Onions
Indulge in the comforting flavors of "Chops and Onions," a classic skillet recipe that perfectly pairs tender, juicy pork chops with deeply caramelized onions. Seasoned with a blend of paprika, garlic powder, and black pepper, the chops are seared to golden perfection, locking in savory juices. Meanwhile, sweet yellow onions are transformed into a silky, golden medley with a touch of sugar and a splash of balsamic vinegar for subtle tanginess. This one-pan meal, ready in just 40 minutes, is ideal for weeknight dinners or special occasions. Garnish with fresh thyme and serve hot to create a hearty, flavorful dish that’s sure to be a family favorite.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, paprika, and garlic powder. Set aside to let the flavors meld while preparing the onions.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the sliced onions.
Sprinkle the sugar over the onions, stir well, and cook for 15 minutes, stirring occasionally, until the onions are golden brown and caramelized.
Add balsamic vinegar to the onions, stir well to deglaze the skillet, and cook for another 2 minutes. Remove the caramelized onions from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the pork chops to the skillet and sear for 4-5 minutes on one side without moving them to develop a golden crust.
Flip the pork chops and sear the other side for another 4-5 minutes, or until the internal temperature reaches 145°F (63°C) for safe consumption.
Lower the heat and return the caramelized onions to the skillet, spooning them over and around the pork chops. Let everything cook together for 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and garnish with fresh thyme sprigs if desired. Serve the pork chops hot with the onions on top or on the side.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 26.0 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 213 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
