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Pork Chops With Creole Onions and Pan Sauce Recipe

Pork Chops With Creole Onions and Pan Sauce Recipe

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Pork Chops With Creole Onions and Pan Sauce

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Ingredients:

Serving

4 boneless pork loin chops (1/2-3/4 inch thick )
1 -2 onion , halved lengthwise and sliced into half-moon slices, half rings separated
2 -3 tbsp butter
1/2-1 tbsp creole seasoning (such as tony's)
1/2 cup flour (for dredging, not self-rising)
1/2-3/4 cup water

Directions:

In your largest, widest NONSTICK skillet, melt the butter over medium-high heat (I have a ten-level electric stove top - so I melt it on 8).
Once it bubbles, add in the onion. Stir-fry/saute the onion in the butter. The key here is to make the edges of the onion brown and crispy. If the onion starts to get too dark for you, you can turn down the heat, but the goal is for the onion to brown - not caramelize - but turn mahogany.
Once the onion is softened and brown, dredge the chops lightly in flour. You are not making chicken fried pork steak here, so lightly is the key (a fine dusting).
Scoot the onion to one side of the pan with a nonstick-skillet safe spatula and place chops in the pan. Sear both sides of the chops.
Meanwhile, on the other side of the skillet, sprinkle Tony's over the onions and toss lightly to spread that Creole-y goodness. If you wish to reduce the sodium, you can use Tony's more spice or one of the Creole seasoning recipes on 'Zaar.
Once pork chops are cooked through, pour water over the contents of the whole pan and let the skillet simmer until the water and browned bits form a yummy pan sauce of the consistency you wish.
Note: You are NOT making gravy. That is why you don't want to use self-rising flour or too much flour. A little dab will do 'ya.
Note Part 2: It is extremely important that all of this be done in a single skillet because otherwise the pan sauce won't have the mixture of the onion, butter, pork browned bits, and Creole Seasoning. An electric skillet on a fairly high setting should be okay, as well.
Note Part 3: I served this with one of my twice-baked potato OAMC concoctions, but I think the pan sauce would be good over mashed potatoes or rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	422.58 Kcal (1769 kJ)
Calories from fat	149.25 Kcal
		% Daily Value*
Total Fat	16.58g	26%
Cholesterol	141.18mg	47%
Sodium	509.95mg	21%
Potassium	1034.48mg	22%
Total Carbs	19.91g	7%
Sugars	0.57g	2%
Dietary Fiber	2.36g	9%
Protein	43.3g	87%
Vitamin C	1mg	2%
Vitamin A	0.1mg	3%
Iron	3mg	17%
Calcium	73.7mg	7%

Amount Per 100 g
Calories	147.61 Kcal (618 kJ)
Calories from fat	52.13 Kcal
		% Daily Value*
Total Fat	5.79g	26%
Cholesterol	49.31mg	47%
Sodium	178.13mg	21%
Potassium	361.35mg	22%
Total Carbs	6.96g	7%
Sugars	0.2g	2%
Dietary Fiber	0.82g	9%
Protein	15.12g	87%
Vitamin C	0.3mg	2%
Iron	1.1mg	17%
Calcium	25.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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