Best Vidalia Onion Pork Chops Recipes

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ROASTED SWEET VIDALIA PORK LOIN



Roasted Sweet Vidalia Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

One 3-pound center-cut pork loin
Kosher salt and freshly cracked black pepper
3 tablespoons olive oil
3 Vidalia onions, sliced into thin half-moons
1 apple, sliced thick
1 teaspoon caraway seeds
1 teaspoon dried thyme
4 cloves garlic
3/4 cup chicken stock
1/2 cup hard apple cider
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
  • Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
  • Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
  • Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
  • Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.

SOUR CREAM PORK CHOPS WITH VIDALIA ONIONS



Sour Cream Pork Chops With Vidalia Onions image

Make and share this Sour Cream Pork Chops With Vidalia Onions recipe from Food.com.

Provided by codergrlli

Categories     Weeknight

Time 55m

Yield 1 cup serving, 4-6 serving(s)

Number Of Ingredients 9

4 boneless pork chops (or chicken cutlet)
2 tablespoons olive oil
1 cup beef stock
1 tablespoon fresh parsley
1 (8 ounce) container sour cream
1 (8 ounce) bag Minute Rice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika

Steps:

  • 1. Sprinkle pork chops with salt and pepper.
  • 2. Heat skillet with Olive oil in it to medium-high heat.
  • 3. Fry onions until they start to caramelize. then put aside.
  • 4. Add the pork chops to pan. Add more Olive Oil. Cook until browned about 4-5 minutes per side.
  • 5. In a small bowl mix: beef stock, parsley, mustard, paprika, and season with salt and pepper if desired.
  • 6. Pour mixture over Pork Chops and bring to a boil.
  • 7. Reduce heat to medium and simmer for 30 minutes. Stir once and awhile.
  • 8. Stir in sour cream until blended and simmer another 4-5 minutes
  • 9. Serve over hot rice.

Nutrition Facts : Calories 684.9, Fat 32.1, SaturatedFat 12.5, Cholesterol 155.1, Sodium 948, Carbohydrate 49.2, Fiber 1.4, Sugar 2.2, Protein 46.4

GRILLED PORK CHOPS WITH VIDALIA ONIONS



Grilled Pork Chops With Vidalia Onions image

Provided by Florence Fabricant

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 large cloves garlic, grated
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
4 tablespoons grapeseed oil
Salt
4 center-cut pork chops, about 1 1/4 inches thick
8 whole bay leaves
2 large Vidalia onions

Steps:

  • Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and 1/4 teaspoon salt, or more, to taste, in a bowl large enough to hold chops. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag. Slip bay leaves between and around chops. Seal bag, forcing out air pockets. Refrigerate 6 to 8 hours, turning from time to time.
  • Light a hot fire about 6 inches from cooking grate.
  • Peel onions, and cut each horizontally in 3 thick slices. Thread slices on skewers. Brush with remaining oil. When coals are gray, place onions on grill. Turn after 10 minutes.
  • Remove chops from marinade. Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer. Onions should be seared and tender.
  • Remove onions from skewers. Separate into rings, and tangle over the bottom of a warm platter. Place chops on onions, with a bay leaf on each chop.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1047 milligrams, Sugar 13 grams, TransFat 0 grams

PORK CHOP SANDWICH WITH GRILLED VIDALIA ONIONS



Pork chop sandwich with grilled Vidalia onions image

in Chicago, neighborhood hot dog stand serve a pork chop sandwich that's a little different than expected. First off, it served on a bun at the pork chop has a bone in it. Seems crazy but that's the tradition and everyone knows to eat around the bone as you go. The other unique thing about that sandwich is the grilled onions....

Provided by Lynnda Cloutier

Categories     Sandwiches

Number Of Ingredients 9

2 tablespoons olive oil
one large vidalia onion, thinly sliced and rings separated
2 tablespoons balsamic vinegar
2 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper
six boneless pork chops, 1/2 inch thick
tasty pork chop seasoning, as needed, recipe follows
six kaiser rolls, split

Steps:

  • 1. in a large skillet over medium heat, heat the oil. Add the onion and cook for 7 to 8 minutes, stirring occasionally until the onion begins to soften and turn Brown. Add the vinegar, soy sauce, Brown sugar, and pepper and mix well. Cook for another 7 to 8 minutes until the onion is deep Brown and very soft. Transfer to a bowl and set aside.
  • 2. Season the chops liberally on both sides with the tasty pork chop seasoning. Prepare the grill for cooking over direct high heat. Quickly toast the buns on the cooking grate and remove to a platter. Place the chops directly on the cooking grate and cook for three minutes. Flip and top with onion mixture, dividing evenly among them. Cook for another three minutes and remove chops to the buns. Serves six.
  • 3. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup. The sandwich is a little more civilized because it uses boneless pork chops and sweet and delicious Vidalia onions. Be sure to cook them until they are all brown and crunchy and put plenty on your sandwich. They would go very well served with home fries and coleslaw

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