Bits of meat or chops of pork cooked tender and soft in a stew of sweet caramelized onion without the need of washing up for hours when done. Sweet & Tasty!

As I recently have a little time, I was browsing on the web a few days ago. Attempting to find new, exciting tips, inspirational recipes that I’ve never used before, to amaze my loved ones with. Hunting for a long time but couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this fabulous and simple treat simply by chance. It seemed so delightful on its snapshot, it required immediate action.

It had been not difficult to imagine the way it’s created, how it tastes and just how much my husband will like it. Actually, it is quite easy to impress the guy when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the blog: Suncakemom and then used the comprehensive instuctions which were coupled with superb graphics of the task. It really makes life less difficult. I could suppose it is a bit of a effort to shoot pics down the middle of cooking in the kitchen as you may usually have sticky hands so that i highly appreciate the commitment she put in to build this blogpost and recipe conveniently implemented.

That being said I’m encouraged presenting my very own formulas similarly. Many thanks for the thought.

I was fine tuning the original formula to make it for the taste of my family. Need to tell you it was an awesome outcome. They enjoyed the taste, the thickness and enjoyed getting a delicacy like this in the middle of a hectic week. They quite simply requested even more, many more. Hence the next time I’m not going to make the same miscalculation. I am going to double the amount to make them happy.

This post is based on Pork Chops With Caramelized Onions from SunCakeMom

Heat oil in a pan.

Place the meat onto the hot oil and sear it.

When at least two sides of the meat are golden brown add garlic, parsley, salt and black pepper.

Saute until the garlic gets fragrant then add the sliced onion.

Saute the onion on high heat until it gets a glassy / translucent look.

Add some water until the content of the pan is submerged in half or a bit less.

Bring the water to boil then turn the heat down and cook it with lid on until the meat gets tenderish for about 30 minutes while stirring it every now and then.

Take the lid off then cook it further on medium heat to reduce the water content while finishing the meat for about 15 minutes.

When the meat gets the desired tender texture take it off heat and let it rest for about 10 minutes before serving.