Pork Chops with onions

READY IN: 30mins
Recipe by DJM

The wine adds a sweet mellow flavor. My husband's favorite pork chops. A James Beard recipe.

Top Review by Elisafj

It was good, but I didn't watch it carefully as a previous reviewer said they cooked it 3x as long as recommended. I cooked mine about 13 minutes without the liquid, and then added the liquid for 15 more...it was a bit dried out. For future, I will go by the original timing given in the recipe. Note: vermouth works as a great substitute for sherry. The onions were delicious with the pork.

Ingredients Nutrition

  • 4 pork loin chops or 4 pork chops, 1 to 1 1/2 inches thick
  • 2 tablespoons butter
  • 1 tablespoon oil
  • salt & freshly ground black pepper
  • 3 large onions, thinly sliced
  • 13 cup madeira wine or 13 cup dry sherry

Directions

  1. BROWN THE CHOPS WELL ON BOTH SIDES IN A LARGE HEAVY SKILLET IN ONE TBS BUTTER AND THE OIL, COOKING 3 TO 4 MINUTES PER SIDE.
  2. SEASON WITH SALT AND PEPPER, REMOVE TO A PLATTER, AND KEEP WARM.
  3. ADD THE REST OF THE BUTTER TO THE PAN AND BROWN THE ONIONS LIGHTLY, TURNING OFTEN SO THEY DON'T STICK OR BURN.
  4. RETURN THE CHOPS TO THE PAN AND ARRANGE THE ONIONS ON TOP OF THEM, REDUCE THE HEAT, COVER AND SIMMER FOR 10 MINUTES.
  5. THEN ADD THE WINE AND SIMMER ANOTHER 10 MINUTES, OR UNTIL THE CHOPS ARE TENDER.

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