Pork Chops with Sweet and Sour Onions 
and Skillet Red Potatoes

Pork ChopsThe sweet and sour onions with this recipe really liven up an everyday meal.  If you make the sweet and sour onions the night before, you can put this meal together in a hurry.

For the Pork Chops

Ingredients

6 pork chops with excess fat removed
oil as needed
salt and pepper to taste

1 cup beef stock
1/2 tablespoon cornstarch
salt and pepper to taste

Directions

  1. Trim any excess fat from the pork chops.
  2. Put just enough oil in a heavy skillet to form a thin film.  Heat the skillet to medium hot. Add the chops, salt and pepper, and cook until done turning once.
  3. Deglaze the pan with the beef stock.  From a paste with cornstarch and a little water.  Dilute the paste to a slurry with a little stock.  Whisk the slurry into the pan with the stock and meat drippings.  Whisk and heat until the starch gelatinizes and the sauce thickens.

Sweet and Sour Onions

Ingredients

2 large onions cut into slices and then cut into 1/2-inch pieces
4 tablespoons butter
1/4 cup low-sodium soy sauce
1/3 cup apricot jam
2 tablespoon granulated sugar
2 tablespoons white wine vinegar
1/3 cup water
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
dash of pepper

Directions

In a skillet, sauté the sliced onions in the butter until translucent.   Add the soy sauce, jam, sugar, vinegar, and water.  Add the garlic powder and ground ginger.  Simmer the mixture until the onions and the water have nearly evaporated and the onions are in a caramelized sauce.  Stir in the salt and pepper, adding more to taste.  Set aside.

For the Skillet Potatoes

Ingredients

8 medium-sized red potatoes, cut into chunks but unpeeled
1/2 cup butter
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper

Directions

Sauté the potatoes in butter.  Season with parsley, onion powder, garlic powder, salt, and pepper.  Cook until tender.

To Serve

Place a pork chop on each plate.  Top with onions and ladle the brown sauce over the onions and chops.  Serve the potatoes on the side.