Pan Fried Pork Chops with Caramelized Onions

Pan fried pork chops are classic in the fall and winter and are easy to prepare in a skillet on your cooktop. Today I'm making bone-in loin chops (sometimes called the T-bone  or center-cut pork chop).  As these are not very thick, they will easily cook in the skillet in a short amount of time. The caramelized onions on the other hand, will need to cook for a couple hours. 

Julian's Pan Friend Pork Chops with Caramelized Onions

Onion Details:  Yellow onions are a classic choice for caramelized onions. They offer a good balance of sweetness and savory flavor, and their color changes beautifully during the cooking process. Sweet onions (like Vidalia, Walla Walla) have a naturally higher sugar content, which helps them caramelize more quickly and develop a very sweet, almost jam-like flavor. Red onions will caramelize, but their color may deepen more than yellow or sweet onions, and they may have a slightly more bitter edge. My photos today show the sweet Vidalia onion, as I had them on hand. Assume you'll need one large onion per person regardless of the variety you choose. That may seem like a lot, but they will cook down considerably. Slicing the onions through their root end prevents them from breaking down too much during cooking.

After Five Minutes of Cooking

Ingredients (Serves 2 Adults)

For the Pork Chops

2 bone-in loin pork chops

1 teaspoon salt

1 teaspoon sugar

1 tablespoon vegetable oil 

2 tablespoons butter

Sprinkle of your preferred seasonings

For the Caramelized Onions

2 large yellow onions,  halved and sliced through root end 1/4 inch thick

1 tablespoon butter

2 tablespoons olive oil

1 tablespoon water (more as needed)

1 tablespoon white granulated sugar

2 tablespoons balsamic vinegar

Pork Chops: Rinse the pork chops and combine the salt and sugar. Sprinkle both sides with the salt/sugar combo and place on a plate and refrigerate approximately 2 hours before cooking. This will help them retain moisture and flavor.

Onions: Peel and slice the onions as noted above. Heat butter and oil in a lightly colored heavy pot, Dutch oven or stainless steel skillet over medium-high heat. (Note, this vessel will need a lid.) When the butter is melted and done foaming, add the onions and stir to combine. Cook 5 minutes stirring regularly and then add a tablespoon of water. Cover the pot to steam the onions, stirring as needed to insure they do not stick or burn.  Once the onions are softened and becoming translucent, the sugar and vinegar. Still well to combine. Recue the heat to medium and continuing stirring occasionally to prevent sticking. When the onions are golden brown or darker, as you prefer, they are ready to serve. Note that this process will take approximately 2 hours to complete. 

Finish: When the onions are getting close to done, heat a skillet (non-stick, stainless or cast iron) over high heat until hot. Rinse and dry the pork chops on both sides and set on a wire rack. Oil the chops on both sides and add to the hot skillet. Press down on the chops to ensure they touch and brown as evenly as possible. Turn when browned (approximately 3 minutes) and brown the other side. As they cook, add the butter to the skillet. It will quickly melt and foam. Butter based the chops by lifting the skillet on one side to cause the butter to pool and, using a tablespoon, coat the chops with the hot bottom. Turn the chops and repeat. Take a temperature reading near, but not touching the center bone. They are done at 145-150F degrees. Remove to a cutting board, sprinkle with seasoning, and let stand for 3-5 minutes more. If there are drippings from the pork chops, stir into the caramelized onions. 

Plate the chops and top with the caramelized onions.