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
Ingredients
- 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
Directions
- Trim any excess fat from the pork chops.
- 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.
- 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.
- 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
Ingredients
- 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
Directions
- In a skillet, sauté the sliced onions in the butter until translucent.
- Add the soy sauce, jam, sugar, vinegar, and water.
- Add the garlic powder and ground ginger.
- Simmer the mixture until the onions and the water have nearly evaporated and the onions are in a caramelized sauce.
- Stir in the salt and pepper, adding more to taste. Set aside.
For the Skillet Potatoes
Ingredients
- 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
Directions
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.
Additional Resources
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(Updated from May 22, 2014)
