Bits of meat or chops of pork cooked tender and soft in a stew of sweet caramelized onion without the need of washing up for hours when done. Sweet & Tasty!
As I most recently have some time, I was searching on the internet last week. In search of new, interesting tips, inspirational recipes that I’ve never tried before, to delight my loved ones with. Hunting for a while yet could not find too many interesting stuff. Just before I wanted to give up on it, I ran across this tempting and easy dessert simply by luck on Suncakemom. The dessert seemed so fabulous on its image, that required urgent action.
It was easy to imagine the way it is made, how it tastes and just how much my husband will love it. Actually, it is very easy to keep happy him when it comes to desserts. Yes, I’m a blessed one. Or possibly he is.Anyways, I visited the webpage and used the simple instuctions that were coupled with impressive graphics of the process. It really makes life quite easy. I can suppose it is a bit of a hassle to take pics down the middle of cooking in the kitchen as you may will often have gross hands and so i really appreciate the effort and time she put in to build this blogpost .
Having said that I’m encouraged to present my own, personal dishes similarly. Thanks for the thought.
I had been fine tuning the main mixture to make it for the taste of my family. I have to say it had been a terrific success. They prized the flavor, the consistency and enjoyed getting a sweet such as this in the midst of a busy workweek. They ultimately asked for lots more, a lot more. Thus the next occasion I’m not going to make the same mistake. I’m going to twin the quantity to keep them delighted.
French Onion Pork Chops Recipe was first invented by SunCakeMom
Heat oil in a pan.
Place the meat onto the hot oil and sear it.
When at least two sides of the meat are golden brown add garlic, parsley, salt and black pepper.
Saute until the garlic gets fragrant then add the sliced onion.
Saute the onion on high heat until it gets a glassy / translucent look.
Add some water until the content of the pan is submerged in half or a bit less.
Bring the water to boil then turn the heat down and cook it with lid on until the meat gets tenderish for about 30 minutes while stirring it every now and then.
Take the lid off then cook it further on medium heat to reduce the water content while finishing the meat for about 15 minutes.
When the meat gets the desired tender texture take it off heat and let it rest for about 10 minutes before serving.