My Husband’s Pan Seared Pork Chops
It was love at first bite.
Seriously. If I had a list of the top 10 reasons I married my husband, his pork chops would be on there. When he asks if I want him to make pork chops, my eyes light up and I always say yes.
Growing up, I don’t remember ever having pork chops at home. I do remember embarrassing my mother when we were eating dinner at someone else’s house. They served pork chops and I had to ask what kind of animal they came from, since pork was such a rarity for our family.
My husband is a little disconcerted that I am giving out his secrets, but it is more than just knowing how to make the pork chops. I love that he does the cooking for me on those nights. He patiently stands over the stove until the onions reach caramelized perfection for me. Swoon ….
I’ve watched him make them while writing down the process several times now. He is the type of cook that doesn’t measure ingredients or count minutes, but just has an instinct for what to add and when. I will do my best to replicate his process in a format you can use to recreate one of my favorite meals.
- 3 pork chops
- 1 large sweet onion, diced
- ¾ teaspoons Garlic powder, divided
- ½ teaspoon Ground black pepper, divided
- 1/8 teaspoon Salt
- 3 Tablespoons Butter
- 2-3 cups Water
- Put 2 Tablespoons butter in a large skillet on high heat.
- As butter melts, add diced onion, ½ teaspoon garlic powder (or 1 clove garlic minced), ½ teaspoon salt and 1/8 teaspoon ground black pepper. Pour in ½ cup water, cover and let cook for 5-10 minutes, stirring occasionally, until onions are soft.
- Don’t let the food burn. If the water is cooking off too fast, add another ½ cup water.
- Add ½ to ¾ cup water and cook for around 5 minutes with the lid off, stirring frequently as the water cooks off. The onions should be starting to brown and a brown coating forms on the bottom of the pan.
- When the water is gone and the onions are lightly browned, remove them to a separate plate.
- Put another 1 Tablespoon of butter in skillet, still on high, and let melt and turn a little brown.
- Add pork chops to pan.
- Season pork chops with a dash each of garlic powder and ground black pepper.
- When the meat is seared on the bottom, flip the pork chops, season the second side with a dash each of garlic powder and ground black pepper, and let sear on the other side.
- Add ½ cup water and cover the skillet.
- After 2-3 minutes, flip pork chops, adding another ½ cup water. Transfer the onions back to the skillet, letting the food absorb all the brown juices.
- Finally, remove the lid and let the remaining liquid cook off, stirring frequently until the water is gone and the onions are caramelized.
- Depending on your pan and burner, you may need to use a little more or less water.
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