Perfect for a weeknight dinner or a special event, delicate and juicy Pork ribs with balsamic Caramelized onions are sure to please everyone.
Recipe review
Why you’ll love it: This is an easy recipe but the end result is impressive.
How long will it take: 50 minutes
Equipment you will need: a large pan
Dishes: 4
Do you struggle with pork chops? We like the boneless loin ribs because the meat is very lean but it’s tricky to cook them just right. Because it is lean, the pork tends to be a little dry and tough. It is not very forgiving and sometimes not very tasty.
If this describes your experience with pork chops, look no further. You’re going to love this recipe: perfectly cooked pork chops with balsamic caramelized onions.
I think you’ll agree that caramelized onions enhance just about anything. The amazing alchemy that turns a spicy onion into a sweet jam treat is almost magical but don’t worry, you don’t need to be a magician to pull off this trick. Learn how to caramelize onions – it’s easy to do.
The sweet caramelized onions with just a touch of rich fruity balsamic vinegar perfectly complement the pork. You are going to love these pork chops!
what do you need
- Boneless pork chops: Sometimes called boneless pork chops, pork chops are lean and rich in nutrients, especially selenium. Look for ribs that are at least ¾ inch thick, up to 1 inch thick. If there is a thick layer of fat on the edges, use a sharp knife to trim it.
- sweet onion: You will need two large sweet onions, such as Vidalia, Maui, Walla, etc. Sweet onions are not as spicy as yellow onions; They spoil faster and should be stored in the refrigerator.
- garlic: The salty taste of the garlic complements the rich sweetness of the onion and balsamic vinegar. Start with a few small nails and adjust to your preference
- Balsamic vinegar: Dark, tangy and sweet, this richly flavored vinegar pairs perfectly with caramelized onions and pork.
- Dijon Mustard: I prefer creamy Dijon for this recipe although the coarse grain or whole grain mustard works too. The creamy mustard blends into the sauce more easily. This is not the place for ordinary yellow mustard.
- Thyme: This woody herb is often a companion to pork and onions. Dry or fresh is fine; If you choose fresh, you can triple the amount on the recipe card.
- Chicken stock: A splash of soup completes the sauce.
Balsamic reduction
If you like the taste of balsamic vinegar, be sure to try balsamic glaze. It can be purchased but learn how to make your own balsamic reduction. It’s easy, just vinegar and brown sugar (or honey), and keeps well in the fridge.
Add a drizzle of balsamic syrup to further enhance these ribs, or baked pork chops.
how to do it
Season the pork: Start by patting the pork chops with paper towels to dry off any excess juice and season them with salt and pepper; Set the pork aside while you prepare the onions. The ribs will cook more evenly if they are not ice cold. However, use common sense. If it’s 90ºF in your kitchen, don’t leave the raw meat out for long.
Caramelize the onions: Peel the onions and wash them. Cut each onion in half and place cut side down on your cutting board. Slice each half into ¼ inch thick slices.
Put the onions in a large pan over medium-low heat, add oil and salt. Cover the pan and cook the onions for ten minutes, stirring occasionally.
Remove the cover and continue to cook the onions while stirring more often until they are soft and golden. The sugars in the onion caramelize over low heat, giving the onions a delightful and sweet taste, almost like jam. You don’t have to caramelize them fully (find out how to caramelize onions), but you’ll want to get them soft and sweet.
Add the garlic, and cook for another minute, just until the garlic releases a wonderful aroma.
Remove the onion from the pan and carefully wipe it with damp paper towels, or if you want, just use another pan for the pork.
Sear the pork ribs: Heat a little oil in a pan over medium heat. When hot, arrange the pork ribs in one layer in the pan. Brown them on one side until golden, turn them over and brown the other side. It will take less than 10 minutes. The pork should be almost cooked.
Prepare the sauce: Meanwhile, mix together the broth, balsamic vinegar, mustard and thyme in a measuring cup or small bowl.
Put it all together: After the pork is browned, add the sauce and onion mixture to the pan and bring to a boil.
It won’t take long because the pan is hot. Cook for a few minutes until the pork is ready. Use an instant-read thermometer inserted into the center of the meatballs.
to serve: Put pork chops on each plate, with a large spoonful of the caramelized onions. Finish the meal with creamy mashed potatoes and steamed broccolini.
How do I cook pork so it doesn’t dry out?
- Allow the pork to warm slightly before cooking. When ice-cold pork reaches the hot pan, the outside browns quickly before the inside has a chance to heat up. When the inside reaches the right temperature, the outside is hard and dry.
- Use an instant read thermometer to check the temperature. Insert the thermometer into the center of the chop. Do not overcook the meat.
- Let the pork rest A few minutes. The internal temperature will continue to rise a few degrees and the juices will diffuse through the meat.
- The secret to juicy pork chops is not to overcook them! The internal temperature should be 145ºF, which is medium-rare, according to National Pork Board. Today’s pork is very lean and it’s okay if it’s still a little pink in the center.
Prepare ideas ahead
To start with this recipe, slice the onion up to a day ahead and refrigerate in an airtight container. You can also whip up the sauce ingredients in advance and store in the fridge until ready to use.
Storage and reheating tips
- Refrigerator/freezer: Leftover pork chops should be covered and refrigerated immediately. They will keep for three days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
- Reheat: Individual dishes can be heated in the microwave. Heat the pork gently, using 50% power in 30 second intervals. Larger quantities can be gently heated in a pan. Overheating the pork will cause it to harden and dry out.
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Dishes
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Perfect for a weeknight dinner or a special occasion, tender and juicy pork chops with balsamic caramelized onions are sure to please everyone.
Instructions
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Dry pork ribs with absorbent paper. season with ½ A teaspoon of salt and ¼ A teaspoon of pepper. Let the meat come to room temperature while you prepare the onions.
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In a large, covered pan over medium-low heat, add 1 A spoonful of oil, onion, and ¼ A teaspoon of salt, toss to coat the onion with oil.
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Cover and cook for 10 minutes, stirring occasionally.
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Uncover, stir and continue to cook, uncovered, for an additional 10 minutes, stirring frequently, or until the onion softens and lightly browns.
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Add garlic and continue to cook, stirring, for 1 minute or until fragrant. Remove the onion and garlic to a plate. Carefully wipe the pan with damp absorbent paper (this removes the remaining sugars from the onion, which will burn if left in the pan, alternatively, you can use another pan).
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Return the pan to the stove on medium heat and add 1 tablespoon of oil. Add pork to the pan and cook for 4 to 5 minutes or until golden, flip and cook for another 3 to 4 minutes.
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Meanwhile, in a small bowl or measuring cup, whisk together the sauce ingredients: broth, balsamic vinegar, mustard and thyme.
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Lower the heat to medium-low and return the onion and garlic to the pan along with the sauce mixture. Bring to a boil and cook for 2 to 3 minutes or until the internal temperature of the pork reaches 140 to 145ºF when tested with an instant-read thermometer.
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Taste sauce and season as desired before serving immediately.
Remarks
- This recipe can be gluten free and Whole30 compliant, just be sure to read labels (chicken broth, mustard and balsamic vinegar especially).
- Leftover ribs can be refrigerated for up to 3 days or frozen for 3 months. Heat gently so that the pork does not dry out.
Nutritional information
dose: 1Pork chops, Calories: 376KKL, Carbohydrates: 10G, protein: 38G, Fat: 19G, Saturated fat: 5G, Polyunsaturated fat: 2G, Unsaturated fat: 10G, trans fat: 0.1G, Cholesterol: 114mg, sodium: 574mg, potassium: 797mg, fiber: 2G, Sugar: 5G, vitamin: 17IU, Vitamin C: 6mg, calcium: 42mg, iron: 1mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
