Caramelized Onions Over Pork Chops
Makes about 1¼ cup. Recipe is from Corinne Cook. This is for onion-baked pork chops but you can serve the caramelized onion mixture over grilled pork chops of your choice.
1¼ lbs. onions (sweet, yellow, white or red) 4 or 5 medium onions, sliced
2 tbls. butter
2 tbls. canola oil
Pinch of pepper
¼ cup water or wine to deglaze pan if necessary
4 bone-in center-cut pork chops, as thick as you want them
Salt and pepper to taste
3 tbls. oil
1 (10.5-oz.) can French onion soup, low-sodium if desired
½ cup water
1. Slice top off onion and cut in half from top to root end. Peel.
2. Place cut side down on cutting board and make slices a little over ¼-inch in thickness, cutting lengthwise.
3. On medium/high, heat butter and oil in large, nonstick skillet until skillet is hot. Add onions and stir to coat with butter mixture. Allow onions to cook and wilt. Stir but not frequently. The onions will turn yellow and begin to stick to bottom of pan. As they begin to brown, you will have to stir more often. Continue cooking until the onions are a rich brown color. You may have to lower the heat if you think they’re drying out and beginning to burn. It does take time for them to slowly release their sugars. After the onions start browning, it can take 25 to 40 minutes to get dark enough. You can rush it but slower caramelization is better. If they get too dry, you might have to add a couple of tablespoons water.
4. When onions are soft and dark brown, season with black pepper and you can deglaze the pan with a little water or wine to deglaze the pan, remove from heat and set aside to cool. When thoroughly cooled, they can be refrigerated in sealed container for later use if desired.
5. Lightly season pork chops. Be careful of salt because the soup is salty.
6. Heat oil in nonstick skillet and brown pork chops on both sides. Remove from heat and set skillet aside.
7. Mix French onion soup with ½ cup water and pour around pork chops in skillet. Let marinate while you preheat oven to 375 degrees.
8. Cover skillet tightly with cover or foil and bake in preheated 375-degree oven for 30 to 45 minutes or until chops are tender. The time will depend on how thick the pork chops are.
9. Right before serving, top each chop with desired amount of caramelized onion. Heat until onion mixture is hot.