These chops were made for mashed potatoes—especially if you spoon a little of the onion sauce on top. They’d also be good with steamed broccoli or cauliflower, or mashed butternut squash.
- 16 ounces New York (top loin) pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- 2 cups onions (halved, thinly sliced)
- 1 teaspoon salt
- 2 teaspoons water
- 1 teaspoon sugar
- 1/2 cup beef broth
- 1 ounce onion soup mix
- 1/2 teaspoon pepper
- In a medium skillet over medium heat, warm the oil. Stir in the onion. Stir in the salt and cook, stirring occasionally, until the onions are tender, about 5 minutes. Stir in the water and sugar, reduce the heat to very low, and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Remove from the heat and set aside.
- Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick spray.
- Arrange the onions in the bottom of the pan and the pork chops on top. In a small bowl, combine the broth, soup mix and pepper, then pour the mixture over the pork. Cover tightly with foil and bake until internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), 40 to 45 minutes.
- Serve the chops with the onions and pan sauce spooned on top.
Dawn 3 Aug
Awesome , I put more onions because we love onions .i also had to bake it 10 mins longer
De Pieri 15 May
like recipe described... off setting impact off too many onions is a lot of gas and discomfort followed by other issues not for this forum. While good, will not make again due to issues unresolved until much later in the dietary tract.