Caramelized Onion Smothered Pork Chops
Browned pork chops are topped with savory caramelized onions and then pan-roasted for a flavorful meal.
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Instructions
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Dissolve 1/4 cup kosher salt and 1/4 cup brown sugar in water over low heat, then remove from heat, add rosemary and iced water, and cool completely.
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Brine pork chops in the cooled mixture for 4 to 8 hours in a sealed bag or covered dish, turning once if using a dish.
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One hour before cooking, drain and discard brine, then pat the chops dry.
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Melt butter and 1 teaspoon olive oil in a large sauté pan over medium-high heat.
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Add onions, 1 tablespoon brown sugar, 1 teaspoon kosher salt, and pepper; cover and cook for 10 minutes.
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Uncover and sauté onions for 15 to 20 minutes, stirring occasionally until caramelized, adjusting heat as needed.
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Preheat oven to 400 F.
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Lightly season pork chops with kosher salt, pepper, and minced rosemary, pressing to adhere.
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Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat.
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Brown chops for 2 minutes per side in the hot skillet.
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Cover the browned chops with the caramelized onions.
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Transfer the skillet to the preheated oven and bake for 15 minutes, or until an internal temperature of 138 F is reached.
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Remove from oven and let the chops rest for 5 minutes before serving.