Prep 20 mins
Cook 30 mins
A Louisiana favorite, just lovely served over rice or mashed potatoes. Overnight marinating not included in preparation time.
- 2 1⁄2 teaspoons salt
- 2 1⁄4 teaspoons ground red pepper (cayenne)
- 1 1⁄4 teaspoons ground black pepper
- 12 1⁄2 inches thick pork chops (about 2 3/4 pounds)
- 4 1⁄2 tablespoons margarine, divided (not spread or tub product)
- 4 cups onions, chopped
- 1 teaspoon garlic, finely minced
- 3 cups pork stock
- Combine the seasoning mix ingredients together in a bowl.
- Sprinkle evenly on both sides of the chops, making sure to use all of it.
- Cover and refrigerate overnight.
- Preheat the oven to 400°F.
- Grease a skillet heavily with 1 tablespoon margarine and heat until very hot.
- Add the pork chops in batches and brown well (about 3 minutes/side).
- Transfer to a large baking pan.
- Melt the remaining margarine over high heat.
- Add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching.
- Add the remaining 2 cups onions and cook until translucent.
- Add the garlic, remove from heat, and immediately spoon over browned chops.
- Pour the stock around the edges and seal the pan with foil.
- Bake for about 30 minutes, or until the meat is cooked through and tender.
- Remove from oven and serve with rice or mashed potatoes.
The seasoning in this dish is so simple but the flavors are great! I used two large 1" thick chops, 1 huge sweet onion (which probably equaled at least 4 cups chopped) and a cup of homemade pork stock. It was kind of an onion overload for just two people but the onions were so full of flavor that we ate them all. This dish was delicious, decadent, and above all, easy! We'll be having this often!
tasty, spicy recipe! i cut the recipe in half. love the spice mixture! i added garlic powder to it as well. when the chops were done, my gravy looked more like an onion water. so i took out the chops and threw the gravy into a skillet and reduced it down, no sweat! it turned out fantastic, almost like french onion soup! thanks for sharing! served with mashed potatoes and carrots.
This was a recipe that I used to make years ago before I lost it and it is even better than I remember. My favorite way to make pork chops for sure! I like to use the fattier pork chops rather than butterfly pork chops. They have a richer flavor. Being the only onion lover in the house- I halved the recipe and ate it in just two sittings. I was ashamed for about two minutes.