Ingredients for Pork Chops With Creole Onions And Pan Sauce
- 4 (1 1/2 inch thick) boneless pork loin chops
- 1 large onion, sliced
- 2 tablespoons butter
- 1 1/2 teaspoons Tony Chachere's Creole Seasoning
- Flour
- Water
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups chicken broth or dry white wine
- Fresh parsley, for garnish (optional)
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How to Make Pork Chops With Creole Onions And Pan Sauce
- Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook for 3-4 minutes per side, until golden brown and seared.
- Remove pork chops from skillet and set aside. Reduce heat to medium.
- Add butter to the skillet and melt. Add sliced onions and cook, stirring occasionally, until softened and caramelized, about 8-10 minutes.
- Stir in Tony Chachere's Creole seasoning and cook for another minute, until fragrant.
- Pour in chicken broth (or white wine) and scrape up any browned bits from the bottom of the pan.
- Return pork chops to the skillet. Reduce heat to low, cover, and cook for 5-7 minutes, or until the pork chops are cooked through to an internal temperature of 145°F (63°C).
- Serve immediately, spooning the delicious Creole onion pan sauce over the pork chops. Garnish as desired (fresh parsley is a nice touch).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
18g
Carbs
4g
