Pork Chops with Onion and Black GarlicSCOTTTATE5174
This is a delicious, easy-to-prepare dish that we all love. Cooked low, the pork chops come out juicy, the onions tender and the black garlic adds that extra something. I like center-cut, boneless chops, but you can use bone-in if you prefer. I used a mixture of finely minced black garlic and whole cloves.
- In fairly large pan, brown pork chops on each side over medium-high heat (about 4 minutes per side). Remove chops and set aside.
- Slice onion(s) (sort of thin) and throw in still-hot pan. Finely mince or run through garlic press 2 cloves of garlic (reserve other six cloves). Add minced garlic to pan with onions. Cook until just softened and very slightly colored.
- Shove all the onions to one side of pan, return chops to pan and shift everything around until chops are evenly dispersed in pan and covered with onions and garlic. Get remaining six garlic cloves and distribute evenly in pan. Give a good shake or two of salt and a few grinds of black pepper.
- Cover pan and reduce heat to low. Cook for about 45 minutes. When you lift the lid, you should have a wonderful aroma, tender, juicy pork chops and beautifully soft and caramelized onions – plus garlic cloves that have added their flavor and taken on the flavor of the other ingredients all at the same time.
- It also makes a sort of thin “gravy” in the pan which is great on rice or roasted potatoes.
|Calories340Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.