It was late Saturday night and was finishing up my wine while a cooking show was on where an English chef, whose name I can’t recall right now, was making “pork medallions with onions and apples” dish. The husband walked in and said it looked good. It really did look delish. So of course, a few days later I made my own version. I didn’t have any apples though but it was still good. But, if you can get some in time, add chopped apple because while my version worked, the husband and I agreed that it would be even better with apples like the original recipe asked for.
This is such a simple dish but the caramelized and softened onions gave it such a delicate and cozy flavors perfect for a nice dinner with family or friends.
Pork Chops And Onions
- 6-8 pcs thin pork chops
- sprinkle of garlic powder
- sprinkle of lemon-pepper
- vegetable oil for pan frying
- 1 medium onion peeled and sliced
- 1/2 cup cream or milk
- 1/2 cup water
- sprinkle of dried thyme
- sprinkle of kosher(or regular) salt
- Place saran wrap on top of pork chops. Pound each side of the pork with meat mallet.
- Season each side with garlic powder and lemon-pepper.
- Heat up oil in a pan. Brown the pork chops 2 minutes on each side. Do this in batches if you have more chops.
- Place the browned chops in a plate and set aside.
- Add the sliced onions. Season with garlic powder, lemon-pepper, dried thyme, and salt. Stir to cook for a minute or 2.
- Stir in the water.
- Put the pork chops back into the pan.
- Make sure to also add the juice from the plate.
- Cover the pan to cook in medium heat. Cook for 25 minutes.
- Flip the chops one time. Stir it around so the onions in the bottom don't burn. Cover and cook for an extra 5 mnutes.
- Stir in cream or milk at the very end.
- Cook for another 2 minutes or so.
Transfer the pork and onions in a platter.
Serve with a side dish of rice/pasta and boiled carrots or any steamed veggies.