Pork Chops

The sweet and sour onions with this recipe really liven up an everyday pork chop meal. You get the rich, savory taste from the caramelized onions with just a hint of tang in the background from the vinegar. If you make the sweet and sour onions the night before, you can put this meal together in a hurry.

For the Pork Chops


  • 6 pork chops with excess fat removed
  • oil as needed
  • salt and pepper to taste
  • 1 cup beef stock
  • 1/2 tablespoon cornstarch
  • salt and pepper to taste


  1. Trim any excess fat from the pork chops.
  2. Put just enough oil in a heavy skillet to form a thin film. Heat the skillet to medium-hot. Add the chops, salt, and pepper, and cook until done turning once.
  3. Deglaze the pan with the beef stock. Form a paste with cornstarch and about 1 tablespoon of water. Dilute the paste to a slurry with a little stock.
  4. Whisk the slurry into the pan with the stock and meat drippings. Whisk and heat until the starch gelatinizes and the sauce thickens.

Sweet and Sour Onions


  • 2 large onions cut into slices and then cut into 1/2-inch pieces
  • 4 tablespoons butter
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup apricot jam
  • 2 tablespoon granulated sugar
  • 2 tablespoons white wine vinegar
  • 1/3 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • dash of pepper


  1. In a skillet, sauté the sliced onions in the butter until translucent.
  2. Add the soy sauce, jam, sugar, vinegar, and water.
  3. Add the garlic powder and ground ginger.
  4. Simmer the mixture until the onions and the water have nearly evaporated and the onions are in a caramelized sauce.
  5. Stir in the salt and pepper, adding more to taste. Set aside.

For the Skillet Potatoes


  • 8 medium-sized red potatoes, cut into chunks but unpeeled
  • 1/2 cup butter
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


Sauté the potatoes in butter. Season with parsley, onion powder, garlic powder, salt, and pepper. Cook until tender.

To Serve

Place a pork chop on each plate. Top with onions and ladle the brown sauce over the onions and chops. Serve the potatoes on the side.

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(Updated from May 22, 2014)

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