Reviewed: Oct. 23, 2008

This wasn't really what I was expecting. It wasn't bad, but I had to make a lot of changes for it to be good. I salt and peppered (and added garlic powder) both sides of the chops to my liking, browned, then added double the amount of onion, and chicken broth instead of water. The chops were completely done after 20 minutes, in fact they could of cooked for less time because they turned out a tad dry. This leaves a problem with the remaining cooking time. So I took the chops out after 20 minutes to continue "caramelizing" the onions, except they never did because there was too much liquid. The sauce never thickened, so I had to add some cornstarch + water. The chops were a bit bland (even with broth) and the onions never really caramelized.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 22, 2008

4 or 5 stars from most reviewers? What do they usually eat - cardboard? I seasoned chops with my favorite chop rub, adopted many reviewer suggestions, such as brown chops, remove from pan, brown onions & add chops back w/ beef broth. Onions were ok, chops were dull, boring, somewhat dry. I buy high quality chops so I doubt it was the meat. Won't make this again.

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ejscharlotte

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Oct. 21, 2008

These turned out very flavorful and delicious. I'm a huge fan of caramelized onions anyway, but never would have thought of making pork chops like this. Because of reviewers saying the recipe measurements created a dish that was too salty and peppery, I didn't measure the seasoning salt and pepper. I just sprinkled the seasonings on both sides of the pork chops how I usually would and went from there. Also, I didn't need to add any water for the second half of the recipe, because the pork chops had released enough juices on their own. We served this with buttered peas and four-cheese mashed potatoes.

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Keri

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

A little too peppery but delicious! I hate pork and I actually liked this recipe!

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ahottchicka

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

Excellent flavor! I followed the suggestion of beef broth instead of water and it turned out great. I did use too much sugar (my fault!) but over all this was a great recipe and I will be using it again! Thanks!

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Amber

Cooking Level: Intermediate

Home Town: Canal Fulton, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Sep. 6, 2008

This recipe was so easy and delicious. We cooked extra onion and could have used more. If you like onion, double the amount used.

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Beth

Cooking Level: Intermediate

Living In: Georgetown, Kentucky, USA

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Reviewed: Aug. 12, 2008

This was fabulous! Tender, tasty, and de-lish! I did add onion and beef broth after removing the chops and onions to get a little extra juice to pour on top when I had put them on the platter. Thank you so much for submitting this recipe! SO EASY!!!

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Marla

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Reviewed: Aug. 11, 2008

OK flavor. Nothing special though. I did also add a little beef boullion and thickened with cornstarch.

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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Reviewed: Aug. 7, 2008

Yummy recipe. The liquid didn't evaporate all the way for me (and I did uncover it), but it didn't take away from the taste at all. I liked the onions in the "sauce". Very flavorful. Chops were slightly dry but overall a tasty and easy recipe for a weeknight.

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CHEEKY*MONKEY

Cooking Level: Expert

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Reviewed: Jul. 28, 2008

I used lemon pepper, and Creole Seasoning, and they were fabulous! great flavor!

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ashncole

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Reviewed: Jul. 25, 2008

This is a great and easy way to cook chops. My husband loved it. I too took the lid off at the end to let some of the water evaporate. I will be making this again soon.

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EllieKat

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Jul. 18, 2008

This recipe gave me a good start for something new with pork chops. Here are the changes I made: I used pork loin chops, sprinkled them on both sides with salt, pepper, sweet paprika and cajun seasoning. I browned them on both sides in olive oil removed them from the pan, added a little more oil and added the onions. I sprinkled a little sugar over the onions and covered them to simmer for about 5 minutes. I uncovered them and continued cooking them until they turned a beautiful brown. Add the meat back in and cover with 2 cups of chicken broth and simmer for about 20-30 minutes. Right before I was ready to serve them, I removed the meat and onions, made a gravy with the liquid, put the meat and onion back in and after it all thickened up, I served it over white rice. YUM, YUM, YUM!!! Thanks for the recipe.

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AnitaV

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 10, 2008

Delicious. I thought the pork chops were a tad dry (I think recipie should indicate what size chops to uee). I cut up chops and covered the in the sauce. removed chops and cooked onions uncovered. Needs more onions. I also added a pinch of sugar. Husband liked it although it was different from the way he likes his pork chops. I will make again.

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Veronica Rockett

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 2, 2008

These are very good, however I substituted chicken broth for the water and this added a nice flavor. Also as suggested, I left the pan uncovered while simmering. Very tender, love these!

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jlynnklein

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Waterloo, Nebraska, USA

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Reviewed: Jun. 30, 2008

Instead of salt and pepper, I used TommyRay's Q Masters Dry Rub (Chicago area product) on both sides of two 1-inch boneless chops. From other reviewers, I added two garlic cloves sliced very thinly, three sliced baby bella mushrooms, and the onions. Browned the chops, removed them, then cooked the onions, etc., a bit. Added water and some white wine and put the chops in on top. Cooked about 40 minutes total, removed the chops and onion mixture, then made a gravy with cornstarch and more water with the scrapings in the pan. Served with mashed potatoes. The chops were tender and delicious. Will make this again. Thanks for the basic idea.

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Sylvia S.

Cooking Level: Expert

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Reviewed: Jun. 11, 2008

This was SO nice that even my normally meat hating 4year old liked it! Couldn't be any easier, only change I'll make is MORE onions.. never enough once they cook down ;)

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Cari M.

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Reviewed: May 1, 2008

Great recipe, but the second simmer should be uncovered!

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Shelley Berg

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

I read this recipe thinking I was going to get a recipe for Caramelized Onion Pork Chops.. there's no caramelizing going on at all.. where's the sugar?

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Bri Allen

Cooking Level: Expert

Living In: Decatur, Illinois, USA

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Reviewed: Apr. 3, 2008

these were delicous! we just finished them and i will be making them again! thanks!

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Renee'

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 3, 2008

I added extra seasonings because I was worried this could be too bland. I seasoned the chops with salt,pepper,poultry and italian seasonings. It gave it a really nice flavor. My problem was with the water used. After reading others reviews stating that 1 cup of water was too much, I used at least half less. I'll try this again in the future and see how it works with even less water.

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Amy G

Cooking Level: Intermediate

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Easy Caramelized Onion Pork Chops

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