Grilled Pork Chops with Caramelized Onions
Overview
A simple and delicious piece of meat, confident enough to be served to the table without any pretentious styling. The moment it is taken out of the oven, you will be tempted by the charming aroma. Unable to wait for any explanation, friends sitting at the table will unconsciously reach out for the juicy piece of meat, mixed with the fragrant onions and the sweet and sour juice of roasted tomatoes. This is how the good mood comes!
Tags
Ingredients
Steps
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Thaw the pork chops in the refrigerator, wipe dry, sprinkle evenly with sea salt, ground black pepper and a little thyme, marinate in the refrigerator for 2-4 hours.
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Add olive oil and butter to the pot, season with salt, and sauté the onions over medium-high heat.
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When onions turn caramelized, add brown sugar and stir-fry, set aside.
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Take out the marinated pork chops, wipe away the surface moisture, heat olive oil in the pot until it smokes (about 200 degrees), add the pork chops and fry quickly until caramel color, about 1.5 minutes per side. If the pot is not big enough, it is best to cook them piece by piece to avoid the pot cooling down too quickly.
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Preheat the oven to 180C, then put the pork chops into the baking pan/pot, cover with onions, sprinkle with a little butter, cover with tin foil and bake for about 30 minutes (the pork chops are just cooked through), take it out and see if you can add another 5 minutes. Fold a shallow box with tin foil, add small tomatoes, place next to the baking sheet and bake over direct heat.
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Take out the roasted pork chop and let it cool on the cutting board for 5 minutes, cut into strips, squeeze in the juice from the roasted tomatoes, stir briefly and enjoy!
