A skillet recipe for four pork loin chops uses caramelized onions and a simple pan sauce to build flavor in about 45 minutes. The dish calls for one onion cut into strips, one cup of water, and basic seasonings, with the onions cooked down until they turn light to medium brown.
The recipe specifies four 4-ounce pork loin chops, each about half an inch thick. Prep time is listed at five minutes, with 40 minutes of cooking. The chops are rubbed with two teaspoons of seasoning salt and one teaspoon of ground black pepper before cooking, though the recipe notes the amounts can be adjusted to taste.
To start, the chops are browned on each side in a skillet with one tablespoon of vegetable oil heated over medium heat. The sliced onion and one cup of water are then added to the pan. The skillet is covered, the heat is reduced, and the mixture simmers for 20 minutes.
After that, the chops are turned over and the remaining seasoning salt and pepper are added. The pan stays covered while cooking continues until the water evaporates and the onions reach a light to medium brown color. The chops are then removed from the skillet and served with the onions spooned on top.
The recipe suggests serving the dish with parsley potatoes. A nutrition estimate lists 47 calories, 4 grams of fat, 4 grams of carbohydrates, and 1 gram of protein per serving, though the basis for that calculation is not detailed in the source material.
The method relies on a covered simmer rather than a separate sauce-building step, which keeps the ingredient list short but leaves the final sauce consistency dependent on how fully the water evaporates. The recipe does not specify a target internal temperature for the pork, so doneness guidance is not included in the source.
For readers planning the meal, the 45-minute total time and six-ingredient list place it in the quick weeknight category, with the onions providing most of the flavor development during the covered cooking phase.
Editorial Notes