When it comes to cooking pork chops, I found them are the best after baking. No other cooking ways can beat it, I believe. No matter what kind of pork chops you have, the heat in the oven can do the best job for you. The heat and long cooking time in the oven will make the pork chops turn to be super tender. Let alone if you use pork loins. The tender pork meat will definitely be a winner in the family. The succulent pork chops sitting on the thick bed of caramelized onions, really attracted the eyes of my family. The taste of the dish was sophisticated as the pork absorbed all the flavours of stock and caramelized onions.
Baked Pork Chops with Caramelized Onion (Printable recipe)
- 4 pork loin chops, about 760 gm
- 1/2 cup plain flour
- 2 large onions, thinly sliced
- 200 ml chicken stock
- 1 Tbsp butter
- 3 Tbsp vegetable oil
- 2 tsp brown sugar, or adjust to your liking
- freshly grated black pepper, to taste
- sea salt, to taste
- water, to be used when cooking onion
- 2 tsp cornflour
- 2 Tbsp water
- Rinse the pork chops and wipe dry with kitchen papers. Tenderize the pork chops with a tenderizer or the back of a knife. Season with salt and pepper. Lightly coat with plain flour and remove the excess flour.
- Preheat oven to 180C/350F. Prepare a deep baking pan, lined with greased foil or use a non-stick baking pan for easier cleaning up afterward.
- Heat 2 tablespoons of vegetable oil in a skillet, cook the pork chops over medium-high heat until lightly brown. Transfer to baking pan, covered with foil. Bake for 20 minutes.
- Heat 1 tablespoon of vegetable oil and butter over medium-low heat. Add onion and cook until soft. Sprinkle salt, pepper. Add brown sugar and stir to combine. Continue to cook until the onion releases its sugar and turns really brown. If the onion is too dry while cooking, add a bit of water, about 1 tablespoon at a time, to keep the onion moist but not too soggy. Remember to taste by yourself and adjust by adding more sugar or salt.
- Remove the pork chops from oven. Lift up the foil and arrange the onion on the surface of the pork chops. Pour in the stock, covered with foil again. Put back to oven carefully. Bake for another 15 to 20 minutes, letting the pork chops absorb all the flavours of onion and chicken stock.
- When the pork chops are ready, remove from the oven. Transfer the pork chops on a plate. Drain the sauce from the baking pan with onion through a sieve into a saucepan. Divide and arrange onion on 4 serving platters, each topped with a piece of pork chop. Add vegetables or salad if you like.
- Bring the sauce in the saucepan to a boil. Add thickening and cook to your liking. If you find the sauce is too thin or too thick, adjust it with stock or thickening. Drizzle the sauce on pork chops. Enjoy!