I’ve been on a pork chop kick lately. I realized that they end up on our table practically every week. They have basically everything I’m looking for in a meat, provided that you get good quality pork to avoid all the nasties. They are ready in 10 minutes and when cooked right they are so juicy, tender and delicious! The other good thing I like about pork chops is that they’re really versatile. It’s an inexpensive meat you can serve as is or with a little apple sauce or chutney on the side, perfect for busy nights. They are also perfect for a fancy dinner, like these pear and caramelized onions pork chops.
I like topping my chops with something. The result is most of the time delicious. Remember these pesto covered pork chops? They were super yummy (but everything with pesto is super yummy, right?). I also tried chops with various salsa and I really like the sweet/savory combination. I’m dying to make a mango salsa but I’ll have to wait until they’re in season! (Google tells me it’s coming soon! yay!). Speaking of mango season, that’s funny because if I remember well (and you can never be too sure of my poor memory haha), I was able to find some all year round when I lived in Paris but in Sydney it’s impossible to find fresh mangos, even imported ones, outside the season. How is it where you live? Do you have mangoes all year round? I can’t wait to see them back on the shelves! Meanwhile, the pear and caramelized onions combo keeps me very happy. Have you ever had caramelized onions? Like, real caramelized onions cooked for a very long time (and not the quick ten-minute version)? Then you know. It’s to die for. Seriously. The onions literally melt in your mouth. Pair it with pears and you have an explosion of flavors! So, who’s having pork chops this weekend?
Cal: 439 - Protein: 40g - Fat: 19g - Carbs: 27g - Fiber: 4.2g - Sugar: 17g
WW Old Points: 10 pts - Points+: 11 pts
- 3 medium white or yellow onions, sliced (not chopped)
- 3 tsp olive oil
- a pinch of salt
- 2 tsp honey
- 1/2 pear, not too ripe, peeled and cubed
- cooking spray
- 2 pork chops, bone in
- Start with the caramelized onions. Heat olive oil in a non-stick skillet (preferably with a thick bottom) over medium heat. When hot, add onions and stir to coat them with oil. After one minute, add a pinch of salt and 2 tsp honey and stir well. Reduce to low heat and cook onions for 30 to 40 minutes, stirring often to make sure they don't stick to the skillet and burn. You have to be patient! Do not turn the heat up to speed up the process, you'd only end up with burned onions. Instead you want sweet, super tender onions that will melt in your mouth. When onions are ready, remove from the skillet and set aside.
- While onions are cooking, prepare pear and set aside.
- Spray the same skillet with cooking spray. Turn the heat to medium/high and cook the pork chops 3-4 minutes on each side (Cooking time will vary greatly depending on the thickness of your chops. Pay attention as you don't want to end up with a tough meat). Season with salt and pepper. Remove from skillet and let them rest for about one minute.
- Arrange chops in plates and top them with caramelized onions and pear. Serve immediately.
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