Melt in your mouth pork chops and sweet sauteed onions make an excellent homestyle main dish.
These pork chops have been a family favorite for almost twenty years. When my husband returned from his first deployment, he requested pork chops with sauteed onions as his first dinner at home.
The low temperature cooking, along with the moisture provided from the sauteed onions contribute to both the tenderness and the moisture in these pork chops. Searing the chops first give them a bit of crust, plus it adds some added flavor to the butter and onions.
I’ve used both butter and oil for this recipe and butter, by far, yields better flavor. Feel free to try it both ways for your own tastes. If you prefer sauteed onions cooked in oil, go for it.
Yellow onion is my choice for onion for the keto version of this recipe because it’s a lower carb count. A sweet onion, such as Vidalia, is the best option for flavor, but it does have a higher carb count.
Don’t forget to drop the temperature on the stovetop. I’ve forgotten in the past, and I’ve also failed to drop it enough which resulted in scorched onions, overcooked pork chops and burned butter. If you are using thinner pork chops, cook time will be significantly shorter so keep your eye on the internal temperature of the pork chops to prevent a dry dish.
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Melt 2 tbsp butter in skillet over medium high heat, brown pork chops on both sides and remove from skillet. Reduce heat to medium.
Add remaining butter to skillet with onions, saute until browned scraping browned bits of pork from bottom of skillet. When onions are tender push them to the side, replace pork chops in skillet, and top with the onions. Sprinkle with salt and pepper, then cover with a lid.
Cook for approximately 2 minutes, then drop the temperature to low. Allow to simmer for 30 to 45 minutes, or until pork chops are cooked through to 145F. Overcooking will result in dry meat.
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