Pat the chops dry with paper towels and liberally season both sides with salt and pepper.
In a large saute pan heat the oil and butter over medium high heat. Brown the pork chops, about 2 minutes each side, and then set aside.
Place the sliced onions in the pan and cook, stirring occasionally, until they begin to brown, about 2 to 3 minutes. Pour in 3/4 cup of the water and continuing cooking stirring occasionally, about 20 to 25 minutes. Reduce heat to medium-low, pour in the remaining 1/4 cup of water and scrape the bottom to deglaze the pan. Add salt and pepper to taste.
Return the pork chops and any juices to the pan and cook 2 more minutes or until chops are cooked through, depending on how thick your pork chops are.
Serve the pork chops topped with the caramelized onions.
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