Pork Chops with Sauteed Onion
This dish is truly easy. But because it’s down-to-Earth doesn’t imply that it’s not among the tastiest, most satisfying meals in my daily non-fool-proof repertoire. If you begin right now, you’ll have dinner up for grabs in ten minutes.
4 bits of thin cut pork loin
1 onion (sliced)
2 cups of water
1 teaspoon cooking wine
1/2 teaspoon salt
1/2 teaspoon mushroom seasoning (if you don’t have this, add another 1/4 teaspoon of salt, no biggie)
1/2 teaspoon sesame oil
3 tablespoons ketchup
3 teaspoons sugar
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
In a saucepan, incorporate all of the ingredients except the onion, pork chops, and cornstarch. Simmer and cook for some minutes until combined. Mix the cornstarch with a few ounces of water. Slowly add the cornstarch mixture to the simmering sauce while stirring constantly. Take away the sauce from heat and pour right into a gravy dish.
Salt and pepper both sides of every pork chop. Heat a cast-iron skillet on high and add 2-3 3 tablespoons of vegetable oil. After the oil is hot, add the pork chops and cook for approximately three minutes on each side (for thin cuts). Take away the pork chops to a plate and cover.
Add a bit more oil and put the sliced onions into the skillet. Put in a splash of cooking wine and saute the onions for some minutes until they are translucent and darkish, scraping underneath of the pan for tasty items of chops.
Plate the pork chop, top with onions, and pour gravy outrageous. Serve with rice, crusty bread, or sauteed vegetables. Yum!