Thursday, November 09, 2006

Pork Loin with Balsamic Caramelized Onions

I saw this recipe on Becke's page, and since I had some pork loin chops in the fridge, I had to make it. Let me say, at the end I was eating the onions by themselves out of the pot, it was so good. I will definitely make this again (like tomorrow..).

Anyway, here are the steps. (I was really into the pictures today)

First, you've got to have the chops. I had these extra thick ones, emphasized by the "Thick" sticker, from Giant Eagle.

I sliced only 2 pretty small onions, since I was only making 2 chops. I wish I would have sliced more now! Oh, and make note of my semi-new knife. It is his first appearance on the blog, even though I couldn't cook without him!

I browned the chops in my stainless stock pot in about 2ish tablespoons of olive oil. They look overbrowned, but they weren't. They had a nice crust, and were tender and juicy inside. Yumm...

After chops were done, I took them out of the pan and added a tablespoon of butter and the onions. I covered them (as I have heard THE Julia describe) to cook for about 15-20 minutes, then took the lid off until they were soft and sticky, like in the picture. Then I added a tablespoon of balsamic vinegar.

I put the chops back in the pan and covered them while I finished the red smashed potatoes and of course, broccoli.

I know this picture is a little blurry, but I took 3 in total, and the other two were actually worse! I guess I was just excited to eat, lol.

In conclusion, I followed Becke's recipe, and this was the best meal I have had in awhile. Probably since the Chicken with 40 Cloves of Garlic. I can't wait to make this again! Thanks for a great meal idea, Becke!


Blogger Columbus Foodie said...

I'm so glad you liked the recipe! :) It's definitely addictive. As for the onions, think about the amount you'd "logically" use, and double it. You can never have too many caramelized onions. They're the best part!

November 10, 2006 5:23 PM  
Blogger Jule said...

Yes, the onions were definitely the best part! In fact, I am making this meal again tonight for a friend. I will make an obscene amount of onions.

November 12, 2006 1:36 PM  

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