Easy Caramelized Onion Pork Chops

This recipe may not have a lot of bells and whistles but its simple, straightforward flavor is wow-good! Two minor changes; after searing the chops, I removed them, added the (two sliced) onions with a splash of white wine (and I mean a small splash!) and gave them a quick, 5 min saute. Then, I added the (second change - chicken broth), and returned the chops to cover and cook. The onions were perfectly carmalized and the chops were incredibly moist. The picture may not be the best but we ate every morsel! Thanks Pamela for a great, classic pork chop recipe!

Made these before and loved them. Decided to add them to the regular meal rotation. Followed recipe except used bouillon instead of water and only around ⅓ the amount that is listed.Very very good!

My daughter's not a meat eater so it was myself eating last night, but it was delicious!!! The meat was so tender and juicy and full of flavor it was unbelievable! I'm glad I have leftovers.

Caramelizing onions sometimes goes south, and they always burn when you walk away from the stove for just a minute. This recipe made it a foolproof process and the onions turned out sweet and delicious. The pork loin chops are so inexpensive and after cooking them this way they turn out so tender and flavorful. Green beans go so well with the loin chop and the green color also pairs perfectly with the rest of the dish.

Great recipe overall, but needs far less salt. I’m cutting it back to 2 tsp next time. I also made with chicken stock instead of water as others suggested.

Delicious !!

So easy, yet so tasty! I am so glad that I tried this recipe - I anticipate having many more times. I served the chops alongside roasted vegetables, which I prepared and placed in the oven prior to prepping the main dish.

Easy and yummy

Made this recipe 17-20 years ago and rated 5 stars with no verbiage. I loved salt back then and was just a beginning cook. Thought I’d try this again and see how we like it now. This is an easy recipe for pork chops, but I was missing the caramelized onions part. With the exception of cutting back on the seasoning salt, I made this as written. As written, I now rate it 2 stars because the salt is just too much and the onions were not caramelized. It’s easier to just season both sides of the pork chops lightly with the seasoning salt and pepper and set aside. Next time, I’ll start caramelizing the onions first while pork chops are seasoned and coming to room temperature. Push onions to the side, add the pork chops and sear on both sides, and add a little water or broth (maybe 1/4 to 1/2 cup tops) to deglaze pan, cover the skillet and continue cooking until pork chops are cooked through. Will make again, but with some tweaking for sure.