ONION PORK CHOPS
With caramelised onions, garlic, thyme and sage.
A unique pork chop recipe with caramelised onions, garlic, thyme and sage. The chops are first seared, then baked in the oven covered with a layer of caramelised onions sprinkled with sage, garlic and thyme. If you are looking for a new way to cook pork chops then this recipe is a winner.
INGREDIENTS
4 pork chops (loin or cutlets)
8 medium sized onions
2 tbsp chopped fresh sage leaves
4 or 5 twigs thyme
2 garlic cloves (finely sliced and pan fried)
Salt and pepper for seasoning
Half a tbsp of butter plus 1 tbsp of oil to cook the chops.
1 tablespoon butter – to add over the chops
Cooking time and temperatures: Cook the chops in the pan for around 30 Minutes and then for 30 minutes at 170 °C (338 °F) for fan forced oven or 180 °C (386 °F) for non fan forced oven.
PROCEDURE
Heat the oven to 170 °C (338 °F) fan forced.
Slice onions finely.
Melt half a tablespoon of butter in a large non stick frying pan and add the oil on a medium to high heat.
When the pan has properly heated up, place the chops in and brown each side for about 5 minutes and when done place the chops in a roasting dish. The chops should be well on the way to being cooked before going into the oven.
Place all of the onions into the frying pan – use all of the oil and butter and juices from cooking the chops and use a high heat.
Turn the onions over so that they are covered with the pan juices and stir so they don’t burn. Season them to taste.
Once the onions are caramalised (it will take 15-20 minutes) turn them onto the chops so that each is well covered. Distribute the garlic, sage, remaining butter and thyme equally on top of the onion piles.
Cover the pan with baking paper or aluminium foil and cook in the oven for about half an hour.
Pour the roasting pan juices over the chops before serving, and serve with potato or rice.