Pan-roasted bone-in pork chops, topped with caramelized onions, served with crisp green beans tossed with briny capers and fresh tarragon. Finished with buttery egg noodles just waiting to soak up the delectable pan sauce.
WHY WE LOVE PORK CHOPS
Pork chops are one of most popular meats. They come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.
The Origin of Pork
The Spanish explorer, Hernando de Soto, who introduced the pig to America in 1539. It was in China, hundreds of years prior to de Soto that pigs were domesticated. Around the year 1600, pig production started to grow rapidly and more and more people were eating pigs.
Pork became a thriving business. And various types of pork dishes were created. There is grilling, frying, roasting. All are different methods were created for making pork safe to eat.
Key to this meal
No one likes dry pork chops. The key to this meal is to cook the pork chops just right. We start by patting the pork chops dry. Then season all over with 1½ teaspoons steak seasoning. Next heat 1 tablespoon oil in a reserved skillet over medium-high. Add pork and cook until well browned, but not cooked through, about 2 minutes per side. Transfer to a plate. Pour off and discard any fat.
The second most important step to making this meal special is making the sauce. Return caramelized onions to skillet; stir in broth concentrate, ¾ cup water, and 1 teaspoon vinegar. Return pork chops to skillet. Bring sauce to a simmer and cook over medium-high. Turning chops halfway through, until sauce is thickened and chops are cooked through. It should take about 5 minutes. Swirl in 1 tablespoon butter. Season to taste with salt and pepper.
TIPS OF FRYING PORK CUTLETS:
When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. With the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become overdone.
Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.
To help reduce splattering when frying, dry all meat with a paper towel before placing in the hot oil and if the meat has a crumb coating, let the meat stand for 20 to 30 minutes before frying. Be sure all utensils and equipment are dry before they come in contact with the oil.
3 TIPS FOR THE PERFECT PORK CHOP
Tip number 1: There are a couple of ways to season pork chops. You can use a little salt and pepper to season them, or you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting to salty.
Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.
Tip number 3: After you finish cooking your pork chop, transfer it to a separate plate. Tent with foil, and let the meat rest for five minutes. If it’s going to take you that long to get everything else ready for dinner, don’t even sweat it. This is a great way to let the meat finish its cooking process and pack in those amazing flavors.
Caramelized Onion Pork Chop with Egg Noodles & Zesty Green Beans
- medium saucepan
- medium skillet
- ½ lb egg noodles
- 1 pkt broth concentrate
- steak seasoning use 1½ tsp
- 1 pkg bone-in pork chops
- ½ lb green beans
- ¼ oz fresh tarragon
- 1 oz capers
- 1 medium red onion
- kosher salt & pepper
- olive oil
- red wine vinegar or apple cider vinegar
- Caramelize onions: Peel and thinly slice onion; finely chop 2 tablespoons of the onion. Heat 1 tablespoon oil in a medium skillet over medium-high. Add sliced onions, ½ teaspoon sugar, and a pinch each of salt and pepper. Cook, stirring often, until browned; add 1 tablespoon water to scrape up browned bits, every so often, 12–15 minutes. Transfer to a bowl. Wipe out; reserve skillet for step 4.
- Make vinaigrette: Meanwhile, bring a medium saucepan of salted water to a boil. Coarsely chop capers. Pick tarragon leaves from stems, discard stems and finely chop 1 tablespoon leaves. In a medium bowl, stir to combine chopped tarragon, chopped onions, capers, 2 tablespoons oil, and 1 tablespoon vinegar. Season to taste with salt and pepper.
- Cook green beans: Trim green beans, then cut into 1-inch pieces. Add to boiling water and cook until bright green and crisp-tender, about 3 minutes. Using tongs, transfer green beans to bowl with vinaigrette, and toss to coat. Season to taste with salt and pepper. Reserve the saucepan with water for step 6.
- Cook pork: Pat pork chops dry and season all over with 1½ teaspoons steak seasoning. Heat 1 tablespoon oil in a reserved skillet over medium-high. Add pork and cook until well browned, but not cooked through, about 2 minutes per side. Transfer to a plate. Pour off and discard any fat.
- Make sauce: Return caramelized onions to skillet; stir in broth concentrate, ¾ cup water, and 1 teaspoon vinegar. Return pork chops to skillet. Bring sauce to a simmer and cook over medium-high, turning chops halfway through, until sauce is thickened and chops are cooked through, about 5 minutes. Swirl in 1 tablespoon butter. Season to taste with salt and pepper.
- Cook noodles & serve: While sauce simmers, return water in saucepan to a boil; add noodles and cook until tender, about 6 minutes. Drain, return to the saucepan, and toss noodles with 1 tablespoon butter. Season to taste with salt and pepper. Spoon noodles onto plates, then top with pork chops and sauce. Serve green beans alongside.