These braised pork chops with caramelized onions are amazing for a weekend meal. The caramelized onions take a bit to prepare, but they really make the dish. It is one of our favorite sauces, especially in the colder months. In this dish you taste the tanginess of the tomatoes first. Then the carmalized onions and soy sauce just dance (or add complexity as they say). The dish pairs really well with a medium red wine like a Merlot or Granacha. We typically serve it with brussel sprouts and smashed potatoes.
To reduce your stress, you can make the caramelized onions up to 5-7 days in advance. Even better, make more than you need for this recipe and use it in other meals. Caramelized onions add depth to soups and pasta sauces. The key for the onions is to use a bit of salt, keep them covered, and cook them over low heat. If you do open them too much, they can start to dry out. I did this last time and was able to recover by splashing a bit of dry white wine (Sauvignon Blanc) in the pan and stirring it around. A little beer would work too. They need a bit of moisture to prevent them from burning. Once you have them caramelized, store then in the refrigerator if you aren’t using them right away.
Brining overnight isn’t necessary, about 60 minutes will do. It feels a whole lot less rushed if you brine overnight. I like to put them in the brine before I go to bed so that the next day they are ready to go.
A last time and stress saver is to use those frozen potatoes that you microwave in the bag for 10 minutes. We had Yukon Gold potatoes to use tonight, and I had the time, but the frozen type are really quick. Our trick for either the fresh ones or the frozen kind is to mash them with a half cup of sour cream, a quarter cup of shredded parmesan, and just enough milk to make sure they are moist.
Braised Pork Chops with Caramelized Onions Recipe
Here are the recipes that I relied on to make this dish.
Crunchy Creamy Sweet
Caught this this week and need to try this recipe, especially the potatoes. We always need new ideas for potatoes. Anna did a better job of browning than I did. Note to self…have to remember to get the pan hot before putting the pork chops in the pan.
Americas Test Kitchen
You might have to sign up for their site to see the info. I always like their food science. I used their brining suggestion. I think I would always brine overnight. It is just easier. They cook for a lot longer on lower heat. I might try to make this dish in a slow cooker. I need more meals that I can put together, and let them go for 2+ hours, and plate at 6pm. next time I might add carrots to our braise.
This is where I got idea for caramelized onions and tomatoes. I like a bit less soy sauce and more tomato than they had in their recipe. By the way we love the wines St Francis ships from the vineyard. Behler Merlot is awesome, and works really well with this dish. St Francis also put together really fun food plus wine tasting menus if you get out to Sonoma.