Reviewed: Nov. 6, 2009

This was fabulous when I made it tonight but I made a few modifications. The total cooking time ended up being closer to an hour than 45 min. I browned the chops, removed them then caramelized the onions, adding 2. t. of sugar & 1/2 t. paprika. Added back the chops, then used 1 c. of beef boullion (used the concentrated paste, Better Than Boullion). Simmered covered 20 min., turned then simmered another 15 min. Removed chops turn heat to high, whisked in a paste made of 2 T butter & 2 T. flour, let it bubble a couple minutes while whisking. Turned down the heat to a simmer, added the chops back in... spooning the gravy over the chops. Covered and simmered another 5 minutes. Placed chops on a platter, gravy in a bowl. Served with steamed new potatoes & green beans. Fabulous! Hubby was thrilled at the new addition to our menu.

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DEBRALU

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Reviewed: Nov. 6, 2009

This is absolutely to die for! Of course we love onions. It is even better in the slow cooker. The meat just falls off the bones. So simple but full of flavor. I used beef/chicken broth instead of water.

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pickme2603

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Reviewed: Oct. 28, 2009

my pork got a little tougher than i'd like but i may have coooked it a tad too long (trying to get used to an electric stove--not fun. i want gas back!) will make this again, but next time use more onions.

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Oct. 23, 2009

This meal is delicious but I altered the recipe a little. After simmering for 20 mins I flipped the chops and seasoned the other side of each. But instead of waiting for the water to evaporate, I uncovered the chops, cooked for an additional 15-20 minutes. Then I removed the pork from the skillet, leaving the onions and remaining water, and put them in a hot plate to keep warm. I raised the heat to med-low and added 1 1/2 tsp of sugar to the remaining onions and water (the sugar cuts back some of the saltyness and turns the water into a glaze-like substance. Continue cooking glaze for a couple of minutes or until reached desired consistancy. Spoon glaze unto chops and serve.

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KM_Queen

Cooking Level: Expert

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Reviewed: Oct. 23, 2009

Excellent!!! I love this recipe! It's super easy, minimal ingredients, and tastes wonderful. I did leave uncovered at the end to let water evaporate, but that is the only thing I did different from the original recipe. Next time, I will probably double the onions. I will definitely make this often!

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Shanda

Cooking Level: Expert

Living In: Temple, Texas, USA

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Reviewed: Oct. 20, 2009

This recipe was great. My boyfriend is very picky when it comes to eating and he liked this. I followed the other reviews and made gravy from the same pan and poured it on top. Mmmmm. very yummy.

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Sonia

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Reviewed: Oct. 18, 2009

These pork chops were great. Made a few changes I browned the chops in oil, added onions with some sugar carmelizd them a bit used chicken broth instead of water cooked for 40 min. Yummy! Husband requested them again and teenage daughter gave them a thumbs up.

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stacie

Cooking Level: Intermediate

Living In: Danville, Illinois, USA

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Reviewed: Sep. 30, 2009

Simple and delicious recipe! Following the advice of others I browned the chops in the oil, removed them from the pan and added the onion and 2 tsp sugar. Once the onions had carmelized beautifully I put the chops back in the pan with the onions, poured in one cup chicken stock and covered/simmered for 30 min ( I used thick chops so they took a little extra time). I then removed the cover and let the sauce simmer/reduce for an additional 10 minutes. I served them with acorn squash and roasted brussel sprouts. A wonderfully satisfying meal!

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sjwRN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 23, 2009

Delicious! I sauteed the onions in some bacon grease then set aside until needed. Fried the chops in the same pan. When done, I removed the chops to warm plate. Next, I tossed the onions back into the pan and deglazed with a bit of water. This left the onions golden brown and extremely tasty. My husband, an onion lover, was quite impressed with the caramelized onions and we both love pan fried chops. Quick, easy, tasty! This is a definite keeper

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gardengrl

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Berwick, Maine, USA

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Reviewed: Sep. 10, 2009

Easy and delicious. My kids loved them. I did leave the lid off after the first 20 minutes and it made it's own sauce. Will definitely make this again.

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LMoore543

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Reviewed: Aug. 30, 2009

AMAZING! My fiance and I loved it! As others suggested, I added garlic and used chicken bouillon in the water. Also seasoned with thyme and made a gravy.

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Alaina

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Reviewed: Aug. 26, 2009

I gave this recipe 4 stars because it was as easy to prepare as it was tasty. I added a tsp of sugar after I removed the pork chops and the onion was fantastic! Nice to break away from the same old pork chop recipe I usually make!

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BKLUYT

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Peoria, Arizona, USA

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Reviewed: Aug. 6, 2009

This is a really delicious recipe and I will definitely be using it again. I was pressed for time so I halved the amount of water used so that the onions would caramelise faster.

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Angie T

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Reviewed: Jul. 20, 2009

This was a really good recipe! I added sugar to the onions as some reviews suggested. I will definitely make this again.

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Jen

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Reviewed: Jul. 9, 2009

My husband thought this was fantastic! I loved how fast and easy it is. I can be out of the kitchen in no time! I thought I might give the chops a quick brown on the grill and then caramelize the onions with them next time just to see how the flavor changes. Also, I might try putting in some orange or yellow bell pepper strips with the onions just for a change and make it like a pork fajita meal. I can see this any time of the year. I think it would look pretty served surrounded with parsley mashed potatoes. This is definitely worth making.

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Lynzi

Cooking Level: Expert

Living In: Shallowater, Texas, USA

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Reviewed: Jul. 6, 2009

This is very good. I gave it 4 stars because I changed it a little bit. I did a true carmelization of the onions with a little sugar before adding the pork chops. However, this was a great idea that hadn't occurred to me before- it's my new favorite way to do pork chops! Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jun. 18, 2009

Really delicious! I followed another reviewer's advice and added a tsp of sugar to my onions while they caramelized. This was so easy to make...I will be making it again and again!

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ZEPHYLOQUY

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

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Reviewed: Jun. 12, 2009

Chops turned out great. Mine were very tender. Followed recipe for the most part. I had trouble carmalizing the onions, but I think that is because I just don't do it that often. Very good, will do again, great lunch the next day also.

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MotherT

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Reviewed: Jun. 9, 2009

This is my kind of recipe! SO easy and very good! I followed the recipe exactly this time (with the exception of taking off the lid for the second simmer and turning up the heat). However, we'll use a little less pepper next time and more onions. It's been a LONG time since having a pork chop this tender!

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Aimee S.

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Reviewed: Jun. 3, 2009

I doubled this recipes in 2 seperate pots since the loin chops were large i had to.... i added to much water but drained it mid way and it still turned out beautifully and so easy to make...the family raved.

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