Pork Chops with Caramelised Onions
A unique pork chop recipe with caramelised onions, garlic, thyme and sage. First seared, then baked in the oven, covered with a layer of caramelised onions sprinkled with sage, garlic and thyme. If you are looking for a new way to cook pork chops then this recipe is a definite winner.
- 4 pork chops (loin or cutlets)
- 8 medium sized onions
- 2 tablespoons chopped fresh sage leaves
- 4 or 5 twigs thyme
- 2 garlic cloves (finely sliced and pan fried)
- Salt and pepper for seasoning
- Half a tablespoon of butter plus 1 tablespoon of oil to cook the chops.
- 1 tablespoon butter – to add over the chops
Oven cooking time and temperatures: 30 minutes at 170C/338F for fan forced oven or 180C/386F for non fan forced oven. Cook the chops for around 30 Minutes time.
- Heat the oven to 170C (338F) fan forced
- Slice onions finely
- Melt half a tablespoon of butter in a large non stick frying pan and add the oil on a medium to high heat
- When the pan has properly heated up, place the chops in and brown each side for about 5 minutes and when done place the chops in a roasting dish. The chops should be well on the way to being cooked before going into the oven
- Place all of the onions into the frying pan – use all of the oil and butter and juices from cooking the chops and use a high heat.
- Turn the onions over so that all of them are covered with the pan juices and stir so they don’t burn. Season them to taste.
- Once the onions are caramalised (it will take 15-20 minutes) turn them onto the chops so that each is well covered. Distribute the garlic, sage, remaining butter and thyme equally on top of the onion piles
- Cover the pan with baking paper or aluminium foil and cook in the oven for about half an hour
- Pour the roasting pan juices over the chops before serving, and serve with potato or rice
Pork chops with caramelised onions step by steps video recipe:
Now if you are not into pork perhaps our delicious Lamb shank braised in port wine sauce will interest you?