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 most recently have a little time, I had been browsing on the web yesterday. In search of new, challenging tips, inspiring dishes that We have never tried before, to astonish my loved ones with. Hunting for a while yet could not find too many interesting stuff. Right before I wanted to give up on it, I came upon this scrumptious and easy treat simply by chance. It looked so yummy on its pic, that required instant action.
It had been not so difficult to imagine just how it’s created, how it tastes and how much my husband will probably enjoy it. Mind you, it is rather simple to please him when it comes to cakes. Anyways, I went to the page: Suncakemom and followed the detailed instuctions which were combined with wonderful graphics of the procedure. It really makes life quite easy. I can suppose it’s a bit of a inconvenience to take photographs in the middle of cooking in the kitchen because you typically have sticky hands therefore i highly appreciate the time and energy she placed in for making this post .
With that said I am encouraged to present my own dishes in the same way. Thanks for the concept.
I was tweaking the original recipe to make it for the taste of my loved ones. Need to mention it turned out a terrific outcome. They prized the flavour, the consistency and enjoyed having a sweet like this in the midst of a stressful week. They ultimately demanded more, a lot more. Hence the next occasion I’m not going to make the same miscalculation. I am gonna multiply the volume .
This Pork Chops With Caramelized Onions was first appeared on 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.