Easy Caramelized Onion Pork Chops

This was very good!!! My boyfriend is not a big fan of pork chops but he loved this. I browned the chops first, removed them from the pan, added the onions and a teaspoon of sugar. I carmalized the onions than added back the chops and used 1 cup of beef broth in place of the water. Excellent, will make again and again.

This will definitely be on repeat.

My grandchildren always ask for this when they visit. I did adjust just one part and it may help someone else. After the pork chops are tender, remove to a heated plate. Leave the cover off the pan and sprinkle the onions with a little white sugar. The water will evaporate quickly and the onions will carmalize beautifully. Serve them on top of the chops and then make gravey in the same pan.

Delicious! BUT, I think the second simmer is meant to be uncovered so the liquid can evaporate and onions camelize. About 10 minutes before they were done I had to boil down the liquid. I will definitely make these again, but I will uncover the skillet for the second simmer.

This is a bood basic recipe made two changes. First I chopped 6 slices of bacon and browned in skillet (and removed)Season pork chops w/Lawry's and pepper and place in bacon grease. Cook and brown on each side, remove chops to a plate and add onions and bacon until golden. Return chops to pan, cover and cook for another 15-20 min on med/low. I didn't have to add the water but you can do so, just a little at a time. Before finishing turn chops twice in the pan to get the good carmel color. They were very very moist and had great flavor.

The first time I made it as directed and not nearly enough onions for four chops. I seasoned the chops with salt and pepper, browned the chops in a cast iron skillet, removed and covered with foil to keep the heat. In the same skillet, I melted 3 tablespoons butter and added four sliced onions and two or three minced garlic cloves. After they were browned I added a tablespoon of flour and about a cup of beef broth, added the chops back in, covered and simmered for 20 minutes temping the chops for being done. Uncovered the pan, turned the heat up to medium high and let the liquid evaporate almost completely. Served with garlic mashed yukon potatoes.

My husband and I greatly enjoyed this recipe. I used 1 inch center cut loin chops sprinkled with cajun seasoning. I also added a pinch of sugar to the water because my onions were really strong. As several other reviwers noted, cooking the chops uncovered in step three allows the liquid to reduce and the onions to caramelize.

This recipe may not have a lot of bells and whistles but its simple, straightforward flavor is wow-good! Two minor changes; after searing the chops, I removed them, added the (two sliced) onions with a splash of white wine (and I mean a small splash!) and gave them a quick, 5 min saute. Then, I added the (second change - chicken broth), and returned the chops to cover and cook. The onions were perfectly carmalized and the chops were incredibly moist. The picture may not be the best but we ate every morsel! Thanks Pamela for a great, classic pork chop recipe!

I loved the method but changed up to suit my taste after reading other reviews. I sprinkled both sides of the boneless chops with seasoned salt and fresh cracked pepper. Took them out of the pan after browning, caramelized one huge thin sliced Utah onion with some sugar, mixed a cup of water with a teaspoon of better than boullion and deglazed the pan. The chops went back in to simmer for 20 with the cover on. Took them back out and kicked up the heat to boil down the sauce, thickened it with a corn starch slurry and added a dash or two of kitchen bouquet before putting the chops back in to heat through. Amazingly tender and flavorful. I’ll make it again.

Would have given it 5 stars but recipe should have included making a pan gravy from that delicious pot liqueur. I place a good sear on all sides , including the fat cap [ i used thick bone in loin chops] and once browned placed in a cold oven set to 275. I caramelized the onions adding a teaspoon of sugar as others recommended then added 1.5 cups of stock and simmered the chops for 10 minutes which was ample to get them to 165. Chops & onions returned to warm oven while some cornstarch & water thickened the remaining stock to make a delicious gravy. I simply cannot image the need or resulting texture of simmering 20 to 40 minutes.

This has always been my “everyday” pork chop recipe. Pork chops, salt and pepper, onions and water! Can’t get much simpler than that! It’s always easy, always good. The reason I’m sending this review in is because my directions differ slightly and may make all the difference since I noticed many of the submitted pictures have very, very pale onions and gravy. Caramelized onions are brown, rich and sweet. I first dry then brown my pork chops on each side, in a tiny bit of butter, then remove them from the pan. Then, I add the rest of the oil or butter and the onions - sauté on low medium heat, when rich brown, I deglaze with water, get all up the brown bits, adjust seasonings, and return pork chops to pan, covered, to finish cooking. This results in a nice, dark, rich, oniony sauce. In this way, the caramelized onions, which take much longer to cook, won’t over cook your chops.

Used chicken bouillon instead of water and didn’t simmer all of the liquid off. I made a corn starch slurry and made a thin gravy. That really set off the whole dish. Pork chops were juicy. Served with mashed potatoes and spinach. I encourage people to make this dish.

Y’all, this is next level.

Pork cooked way too long as it just dries out so much- cook chops for two mins per side, remove, cooks onions until almost done the add chops back - nice and moisture.

Easy and so delicious.

I used a cup of white wine instead of water. Added about 1/4 cup of heavy cream. Then grated parmesan cheese in after cooking. Delicious.

Followed the recipe exactly. The water does not evaporate with the lid on. After 40 minutes I ditched the onions, which were nowhere near brown, and just served the pork chops.

I LOVE all things carmelized onions! I modified this by changing out the season salt with garlic & herb seasoning with a liberal dose of carmelized onion butter seasoning. I added more onions and it was delicious! My husband (who does most of the cooking), said he could eat it once a week! It was very easy to do, and everyone loved it! We will be having this again soon.

Made these before and loved them. Decided to add them to the regular meal rotation. Followed recipe except used bouillon instead of water and only around ⅓ the amount that is listed. Very very good!

My daughter's not a meat eater so it was myself eating last night, but it was delicious!!! The meat was so tender and juicy and full of flavor it was unbelievable! I'm glad I have leftovers.