This was great. For the liquid, I used half lite beer and half water. Tony Chacheres seasoning for the creole. Yum.
Turned out excellent! I rubbed my chops with mustard, thyme, galic powder and salt n pepper. Then cooked in oil 3 mins each side for thin cut. Removed, then added butter and sautee onions 2 mins, then added chops back in and covered for 5 mins.! Thanks! Will make again. See picture
Delicious! Followed the other reviewers and cooked onions in butter. Otherwise, made exactly as written. DH gave it 2 thumbs up. Will definitely make again.
I made this on 9/11/08 as part of mine and SO's dinner.Since there was just my SO and myself, 2 butterflied center cut pork chops were used. For the seasoning, Creole Seasoning Blend was used.After seasoning and browning the chops, I cooked the onions as Chef Kathryn29 suggested. And I have to tell you, I think that made a big difference in the taste of the finished dish.After cooking the onions, the chops were returned to the pan and topped with the onions.I covered the pan with a tight fitting lid,turned the heat down to low letting the flavor of the onions simmer into the chops.The time for doing that was a little less than 10 minutes. The end result was a very moist,fork tender chop that will be made again.Thank you for posting, and "Keep Smiling :)"
This was good. My onions did not get golden brown like I thought they would. They just turned soft, but still tasted good. Will try cooking onions in butter instead of water next time. Thanks for the recipe!