Bored of plain pork chops or just craving for a bit of extra flavor? Sweeten up the dinner with caramelized onions cradle.
Pork chops can be prepared in a myriad of different ways all resulting in tasty meals or in worst case scenarios almost edible meals.
The only drawback with pork, given excluding religious reasons of course, is the time it requires to be cooked tender. Chicken is done almost instantly, at least when we prepare chicken breast or boneless chicken meat while beef is eaten raw sometimes or at least some parts of it.
But pork is a different kind of animal and we don’t only cook meat to make it more pleasant to chew them on. Cooking thus applying heat to the meat kills certain kind of bacteria and a ton of ugly viruses that otherwise could infect us causing all sort of nasty illnesses including death.
These facts however weren’t told to some folks in Europe and they happily munch on almost raw pig ears or even minced raw pork called Mett.
In other sensible parts of the world though the recommended preparation method for pork is to overcook it until everything falls apart and dies even the meat.
The currently recommended method to cook pork is to raise the meats internal temperature to 160°F / 71°C then let it rest for 3 minutes which allows most of the harmful microorganisms to die. There is a little wiggle room when talking about fresh cuts though.
As it has turned out during the years the harmful viruses die at a lower temperature as well so we can apply only 145°F / 63°C to pork chops, roasts and tenderloins without fear of spending the night in the emergency room.
Not as we should be worried about that, as this recipe will go way over any kind of recommendation in terms of minimum temperatures and cooking times and seeks another end of the spectrum.
This is partly because we are going to use only one skillet and partly because we like tender and soft pork that is almost as melting as the swirling caramelized onion around it.
Caramelizing onion takes a lot of time. It takes so much that some wicked creatures called themselves chefs go as far as not waiting for the onions natural caramelization process to begin but throwing some sugar into the frying oil to speed up the process.
As we work with natural ingredients in the low carb recipe realm, we go along the old traditional path and wait the necessary time out for the onions caramelize and provide the flavor we seek in the dish.
Actually, waiting all the way for the onions to caramelize won’t really be necessary as it will have plenty of time to do so while the meat will be already there cooking as well. This will also reduce the need of us being around much, except an occasional stir and water refill if it seems necessary depending on the water content of the meat.
Basically, the caramelized french onion pork chops beg to be made in a slow cooker as it won’t require much, only throwing everything together and cooking it until the meat gets tender and soft as butter.
Ingredients
- ½ cup / 150ml Oil
- 1lb / 500g Pork (diced or sliced)
- 2 cloves Garlic (sliced)
- 1 teaspoon Parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 Onions (sliced)
How to make Caramelized french onion pork chops
- Sear the meat in hot oil until golden brown spots start to appear.
- When at least two sides of the meat are golden brown add garlic, parsley, salt and black pepper then saute until the garlic gets fragrant.
- Add the sliced onion saute 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 tender 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 20 minutes. When the meat gets the desired tender texture take it off heat and let it rest for about 10 minutes before serving.
Enjoy!
Caramelized French Onion Pork Chops
Ingredients
- ½ cup / 150ml Oil
- 1 lb / 500g Pork diced or sliced
- 2 cloves Garlic sliced
- 1 teaspoon Parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 Onions sliced
Instructions
- Sear the meat in hot oil until golden brown spots start to appear.
- When at least two sides of the meat are golden brown add garlic, parsley, salt and black pepper then saute until the garlic gets fragrant.
- Add the sliced onion saute 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 tender 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 20 minutes. When the meat gets the desired tender texture take it off heat and let it rest for about 10 minutes before serving.
Notes
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