French Onion Pork Chops
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 lately have some time, I was surfing on the internet a few days ago. Trying to get fresh, exciting ideas, inspiring meals that I’ve never used before, to surprise my family with. Searching for a while but couldn’t come across too many interesting stuff. Right before I thought to give up on it, I found this delicious and simple treat by chance. It looked so yummy on its photos, that called for prompt action.
It was easy to imagine the way it’s created, how it tastes and how much boyfriend is going to like it. Actually, it is rather simple to please the guy when it comes to desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I visited the webpage: Suncakemom and simply used the detailed instuctions that were accompanied by nice shots of the method. It just makes life much easier. I could suppose it’s a slight effort to shoot snap shots in the midst of cooking in the kitchen because you typically have gross hands so that i really appreciate the time and effort she devote to make this post .
With that said I am encouraged to present my own, personal recipes in a similar way. Many thanks the idea.
I had been fine tuning the main recipe create it for the taste of my family. I can say it absolutely was a great outcome. They prized the taste, the overall look and enjoyed having a treat like this during a lively week. They ultimately demanded even more, a lot more. Hence next time I am not going to make the same miscalculation. I am likely to twin the volume .
There are more French Onion Pork Chops Recipe at 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.