Pork Chops with onions

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

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.

Reviews

(2)
Most Helpful

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.

Elisafj June 03, 2008

DJM you are right - these do take on a sweet flavor. The only change I made was to increase the cooking times and I used creole seasoning on the chops before I started browning them. I browned the chops for approximately 15 minutes on each side. I sauted the onions until they were just about carmelized. I covered and simmered for approximately 30 minutes then added the sherry and simmered for approximately 10 minutes. We loved the flavor and I certainly loved the "ease" of preparing this dish.

Luby Luby Luby May 17, 2003

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