I don't often cook pork because my kids aren't big fans. I keep trying and failing. They will usually eat it, but through gritted teeth. However, I think I was successful with this dish as my son asked for a second piece. That never happens. So, writing it down on the "will eat" list.
This dish is low on ingredients and big on flavour. We served it with straight mashed potatoes and a green leafy salad on the side.
Note: Cooking time will vary depending on the thickness of your pork. The fillets I used were very thin, about 1/4 of an inch, so they cooked pretty fast. If using thicker pork, allow a longer cooking time.
Another way to serve this pork is in a baguette sandwich...delicious!
Straight off the stove top. Hot and steamy
A quick family week night dinner
Caramelized Onion Stove Top Pork
8 thin cut pork fillets
2 large onions, halved and thinly sliced
2 Garlic cloves, crushed
3 Tablespoons olive oil
Fresh ground black pepper
Season the pork on both sides with salt and pepper. Set aside
In a large skillet heat the olive oil and add the onions. Cook over high heat for about 5 minutes, stirring regularly. Reduce heat to medium low and allow the onions to continue cooking for a further 20 minutes or so. You are looking to completely soften, brown and caramelize the onions. Stir regularly as you are cooking your onions, You may need to add a splash of water to the pan during this process. Only do this, if you notice the onions are too dry and sticking to the pan.
Once the onions have completely caramelized, return heat back to high and add garlic. Give a good stir and move onions to the side of the pan. Add pork and cook each side over high heat for about 2 minutes per side. Stir around to combine the onions with the pork and reduce heat to low. Leave to cook for a further five minutes or so. Remove from heat and serve straight way.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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