This recipe for pork chops with caramelized onions is an easy weeknight staple for anyone looking for something easy and delicious that goes with almost any side. I served them with homemade sour cream biscuits and steamed broccoli.
Something to watch out for when making pork chops with caramelized onions is the cooking temperature and size of the meat. It’s good to always be watching how hot your pan is getting and how brown your meat is. The pork chops I was able to purchase from Draeger’s Market in Los Altos, my favorite place to purchase meat.
Best Onion for Caramelizing
There are a lot of different options for onions when it comes to caramelizing, especially when you’re adding the onion to the pan and cooking it down in the pan juices from the pork chops.
- White onion: White onions are usually sharp and more difficult to fit into dishes.
- Red onion: Red onions are a bit zestier than other choices, but still have high sugar content. If you have a red onion on hand that you’ve been looking to use, this is a great recipe to use it in.
- Yellow onion: Sweet yellow onions generally have the highest sugar content which makes them the best choice for caramelizing.
You can always add a teaspoon of sugar to your onions as they are cooking down to help them caramelize. The added sugar will help “kickstart” the caramelizing process. Add a pinch of salt as well to really bring those flavors full circle.
When are the chops finished cooking?
You can tell your chops are finished cooking two different ways: you can use a thermometer and measure the temperature (pork will be finished cooking at 145 degrees) or you can tell the doneness by the firmness of the meat. If you touch the middle of the chop, it should feel firm and not give as much as it did when it was raw.
This recipe below is for 4 pork chops (a family of 4) but you could easily reduce this recipe for two or just for one person.
Did you make these perfect pork chops? How did they turn out? Tell me in the comments below.