Rosemary Pork Chops with Caramelized Vidalia Onions

These well-seasoned and flavorful pork chops are from one of our favorite cookbooks, Southern Fried, by James Villas. 

Rosemary Pork Chops with Caramelized Vidalia Onions

2014-07-28 23:39:05

Yield: 4 servings

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Ingredients

1. 4 tablespoons butter, divided
2. 2 Vidalia onions, thinly sliced
3. 2 teaspoons fresh rosemary
4. 4 (1-inch-thick) bone-in pork loin chops
5. Salt and ground black pepper, to taste

Instructions

1. In a large heavy skillet, melt 2 tablespoons butter over medium heat.
2. Add onion and rosemary, stirring until onion browns, 15 to 20 minutes.
3. Transfer to a plate, and keep warm.
4. Season pork chops with salt and pepper.
5. Add remaining 2 tablespoons butter to skillet.
6. Add pork chops, and cook until golden brown on one side, 7 to 8 minutes.
7. Turn chops, cover with aluminum foil, and cook until other side is golden brown, 6 to 7 minutes.
8. Transfer to heated plates, and serve hot with caramelized onions.

Notes

1. As every good Southern cook knows, the problem with frying pork chops is keeping the meat juicy and tender. In addition to the onion, you could also add chopped apple to lend more moisture and flavor to this dish.
2. Recipe and Photo reprinted with permission from Southern Fried by James Villas.

Taste of the South https://tasteofthesouthmagazine.com/