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Caramelized Onion Pork Chop

Caramelized Onion Pork Chop with Egg Noodles & Zesty Green Beans

Pan-roasted bone-in pork chops, topped with caramelized onions, served with crisp green beans tossed with briny capers and fresh tarragon.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American, Mediterranean
Servings 2
Calories 1000 kcal


  • 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
  • butter
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar
  • sugar


  • 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.



NUTRITION PER SERVING Calories 1000kcal, Fat 68.0g, Proteins 53.0g, Carbs 42.0g
ALLERGENS Egg, Wheat, Sulphur dioxide and sulphites and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pork, pork chops