Bob’s Pork Chops

Bob's Pork Chops

Things I have learned:

  • I am crappy at cooking pork chops
  • I like really caramelized onions
  • Butter really does make everything better

Things you can learn from this post: how to cook some shockingly tasty pork chops. They did well all ’round, and were simple, though according to the recipe’s originator, it does better with thick-cut chops — I can certainly believe it. It’s remarkably difficult not to overcook these thin-cut guys, so get the thicker ones. These guys did get all eaten up despite being a bit overcooked, though; I think the super-caramelized onions (they’re really not burnt, they were delicious) and all the butter helped cover that up.

Bob’s Pork Chops

1 large or 2 medium onions, quartered and sliced
8 Tbsp. butter, divided
3-4 cloves garlic, minced finely
pork chops for 3-4 people
1 tsp. dried oregano
salt and pepper to taste

Dry the pork chops, season with salt and pepper, and set aside.

In a very large skillet over low heat, melt 2-3 Tbsp. of butter and caramelize the onions. This will take a while. That’s okay. Once they are almost caramelized, scoot them off to the sides, add the rest of the butter, and crank up the heat. Once the butter is foamed out, drop the chops in and sear them on one side. Flip them, drop the heat, add the garlic and oregano, stir everything up, and cook slowly until cooked through. Serve heaped with onions.


~ by iliadawry on 23 January 2013.

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