Grilled Pork Chops With Vidalia Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK CHOP SANDWICH WITH GRILLED VIDALIA ONIONS



Pork chop sandwich with grilled Vidalia onions image

in Chicago, neighborhood hot dog stand serve a pork chop sandwich that's a little different than expected. First off, it served on a bun at the pork chop has a bone in it. Seems crazy but that's the tradition and everyone knows to eat around the bone as you go. The other unique thing about that sandwich is the grilled onions....

Provided by Lynnda Cloutier

Categories     Sandwiches

Number Of Ingredients 9

2 tablespoons olive oil
one large vidalia onion, thinly sliced and rings separated
2 tablespoons balsamic vinegar
2 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper
six boneless pork chops, 1/2 inch thick
tasty pork chop seasoning, as needed, recipe follows
six kaiser rolls, split

Steps:

  • 1. in a large skillet over medium heat, heat the oil. Add the onion and cook for 7 to 8 minutes, stirring occasionally until the onion begins to soften and turn Brown. Add the vinegar, soy sauce, Brown sugar, and pepper and mix well. Cook for another 7 to 8 minutes until the onion is deep Brown and very soft. Transfer to a bowl and set aside.
  • 2. Season the chops liberally on both sides with the tasty pork chop seasoning. Prepare the grill for cooking over direct high heat. Quickly toast the buns on the cooking grate and remove to a platter. Place the chops directly on the cooking grate and cook for three minutes. Flip and top with onion mixture, dividing evenly among them. Cook for another three minutes and remove chops to the buns. Serves six.
  • 3. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup. The sandwich is a little more civilized because it uses boneless pork chops and sweet and delicious Vidalia onions. Be sure to cook them until they are all brown and crunchy and put plenty on your sandwich. They would go very well served with home fries and coleslaw

PORK CHOPS WITH MUSHROOMS AND ONIONS



Pork Chops with Mushrooms and Onions image

The classic pork chop with mushroom gravy but without using canned soup. Serve with rice or potatoes.

Provided by Aimee Brickner

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 50m

Yield 4

Number Of Ingredients 8

4 boneless pork chops, 1-inch thick
½ teaspoon seasoning salt, or to taste
1 tablespoon oil
2 cups chicken broth
1 cup sliced button mushrooms
1 small chopped onion
2 tablespoons butter
¼ cup flour, or more as needed

Steps:

  • Trim fat off pork chops and season generously with seasoning salt.
  • Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
  • Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
  • Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
  • Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 9.1 g, Cholesterol 81.3 mg, Fat 21.6 g, Fiber 0.8 g, Protein 25.8 g, SaturatedFat 8.5 g, Sodium 783.9 mg, Sugar 1.8 g

PORK CHOPS WITH ONIONS



Pork Chops with Onions image

This simple dish is a great one to share with friends and family. -Taste of Home

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

6 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet onions, sliced and separated into rings
1 cup reduced-sodium beef broth
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 433mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

GRILLED PORK CHOPS WITH VIDALIA ONIONS



Grilled Pork Chops With Vidalia Onions image

Provided by Florence Fabricant

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 large cloves garlic, grated
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
4 tablespoons grapeseed oil
Salt
4 center-cut pork chops, about 1 1/4 inches thick
8 whole bay leaves
2 large Vidalia onions

Steps:

  • Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and 1/4 teaspoon salt, or more, to taste, in a bowl large enough to hold chops. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag. Slip bay leaves between and around chops. Seal bag, forcing out air pockets. Refrigerate 6 to 8 hours, turning from time to time.
  • Light a hot fire about 6 inches from cooking grate.
  • Peel onions, and cut each horizontally in 3 thick slices. Thread slices on skewers. Brush with remaining oil. When coals are gray, place onions on grill. Turn after 10 minutes.
  • Remove chops from marinade. Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer. Onions should be seared and tender.
  • Remove onions from skewers. Separate into rings, and tangle over the bottom of a warm platter. Place chops on onions, with a bay leaf on each chop.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1047 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED SWEET VIDALIA PORK LOIN



Roasted Sweet Vidalia Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

One 3-pound center-cut pork loin
Kosher salt and freshly cracked black pepper
3 tablespoons olive oil
3 Vidalia onions, sliced into thin half-moons
1 apple, sliced thick
1 teaspoon caraway seeds
1 teaspoon dried thyme
4 cloves garlic
3/4 cup chicken stock
1/2 cup hard apple cider
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
  • Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
  • Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
  • Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
  • Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.

GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH



Grilled Pork Chops with Onion and Bell Pepper Relish image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

2 pounds sweet red onion, peeled and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
1 green bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
1 tablespoon grapeseed oil
2 teaspoons balsamic vinegar
2 tablespoons brown sugar
1/2 cup ruby port wine
4 (8-ounce) bone-in pork loin chops, about 1 to 1 1/2 inches thick, trimmed
Canola oil
Salt and freshly ground black pepper

Steps:

  • To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
  • To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
  • Serve with the relish.

GRILLED PORK CHOPS



Grilled Pork Chops image

Provided by Kardea Brown

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons apple juice
2 tablespoons chopped fresh parsley, plus more for serving
1 teaspoon lemon zest plus 1 tablespoon lemon juice (1/2 lemon)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cloves garlic, minced
4 bone-in or boneless pork chops, thick sliced
1 tablespoon olive oil
1/2 Vidalia onion, diced
1 1/2 cups fresh or frozen mango chunks
2 tablespoons apple juice
1 piece lemon peel plus 1 tablespoon lemon juice (1/2 lemon)
1 tablespoon sugar
1/2 teaspoon ground cumin
2 apples, such as Gala or Pink Lady, peeled, cored and chopped
1 cinnamon stick

Steps:

  • For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
  • Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
  • For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
  • Preheat an indoor grill pan to medium heat.
  • Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

GRILLED PORK CHOPS AND ONIONS



Grilled Pork Chops and Onions image

Easy Pork Chops For Any Night

Provided by Food Network

Categories     main-dish

Time 25m

Yield Serves 6

Number Of Ingredients 4

6 bone-in pork chops (¾" - 1" thick)
1 large yellow onion, cut into ¾"-thick rounds
1¾ cup GOYA® Mojo Chipotle, divided
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Steps:

  • 1. In a zip-top bag or a large container with a lid, combine the pork, onions and 1 cup mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
  • 2. Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with adobo. Cook pork until golden brown and internal temperature registers 160°F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 - 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
  • 3. Divide pork and onions evenly among serving dishes.
  • * If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.

EASY CARAMELIZED ONION PORK CHOPS



Easy Caramelized Onion Pork Chops image

Caramelized onions give the flavor to these easy to make pork chops - yummy! Great with parsley potatoes!

Provided by Pamela Newland

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1 onion, cut into strips
1 cup water

Steps:

  • Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
  • In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
  • Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 4 g, Fat 3.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 691.5 mg, Sugar 1.2 g

VIDALIA ONION PORK CHOPS



Vidalia Onion Pork Chops image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 3

8 oz Kraft Salad Dressing Vidalia Onion Vinaigrette With Roasted Red Pepper
6 boneless pork chops
2 cups bread crumbs (you may need more depending on the size of the pork chops)

Steps:

  • Preheat oven to 350°F. Place the onion dressing in a bowl. Dip the pork chops in the dressing until fully coated.
  • Place the bread crumbs in a zip top bag. After coating the pork chops, place them one at a time in the bag, and shake it to coat the chops in the bread crumbs.
  • Place the coated chops in a baking dish and bake for 40 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRILLED PORK CHOPS AND ONIONS



Grilled Pork Chops and Onions image

Grilled pork chops are enhanced by rosemary and lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 8

4 lemons, halved crosswise
3 medium red onions, cut into 1/2-inch-thick rounds
2 large Vidalia onions, cut into 1/2-inch-thick rounds
3 tablespoons extra-virgin olive oil, plus more for brushing
4 sprigs fresh rosemary
Coarse salt and freshly ground pepper, to taste
4 pork chops (each about 6 ounces, 1 1/2 inches thick), trimmed
All-purpose flour, for dusting

Steps:

  • Preheat grill to medium-high. Grill lemons, cut sides down, until marked, 5 minutes. Brush onions with oil, and grill, flipping once, until soft, about 5 minutes per side. Grill rosemary until fragrant, 20 seconds.
  • Remove rosemary leaves from sprigs, and toss with juice from 2 grilled lemons, onions, oil, salt, and pepper.
  • Season pork chops with salt and pepper, and coat with flour, shaking off excess. Grill chops on the hottest part of the grill, flipping once, until marked, 1 to 2 minutes per side. Move chops to edge of grill, and cover. Cook, flipping once, until a meat thermometer registers 145 degrees for medium, about 2 minutes per side. Transfer to a plate. Let stand, covered, 10 minutes. Serve with remaining lemons and onion mixture.

More about "grilled pork chops with vidalia onions recipes"

SOUR CREAM PORK CHOPS WITH VIDALIA ONIONS - PAULA DEEN
Web Directions Sprinkle the pork chops with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side. …
From pauladeen.com
5/5 (9)


GRILLED PORK CHOPS WITH VIDALIA ONIONS RECIPE - NYT COOKING
Web Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing …
From cooking.nytimes.cf
4/5 (59)
Category Dinner, Main Course
Servings 4
Total Time 30 mins


ROSEMARY PORK CHOPS WITH CARAMELIZED VIDALIA ONIONS - TASTE OF …
Web Jul 29, 2014 Instructions In a large heavy skillet, melt 2 tablespoons butter over medium heat. Add onion and rosemary, stirring until onion browns, 15 to 20 minutes. Transfer to …
From tasteofthesouthmagazine.com
Estimated Reading Time 50 secs


GRILLED PORK CHOPS {JUICY WITH THE BEST MARINADE} – …
Web Jul 21, 2021 Let sit for 1 hour at room temperature or overnight in the refrigerator. Cook the pork chop on the grill over medium high heat for about 5 minutes, then flip to the other …
From wellplated.com
5/5 (6)
Total Time 1 hr 25 mins
Category Dinner
Calories 221 per serving


FRENCH ONION PORK CHOPS - PLAIN CHICKEN
Web Mar 3, 2023 Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray. Season pork chops with onion salt, garlic powder and black pepper. Place in the …
From plainchicken.com


BBQ PORK CHOPS ON BLACKSTONE GRIDDLE - GRILLONADIME.COM
Web Mar 2, 2023 BBQ Pork Chops on Blackstone Griddle: Blackstone BBQ pork chops are the perfect summertime meal. Pork Chops are seasoned and grilled on the griddle for a …
From grillonadime.com


SMOTHERED PORK CHOPS WITH ONIONS & CHEDDAR GRITS RECIPE
Web Advertisement. Step 2. While grits cook, sprinkle pork with 1/4 teaspoon salt, 1/2 teaspoon garlic powder, and black pepper. Dredge in flour. Melt butter in a large nonstick skillet …
From myrecipes.com


GRILLED PORK CHOPS AND ONIONS RECIPE - DELISH
Web Jan 1, 2008 Preheat grill to medium-high. Grill lemons, cut sides down, until marked, 5 minutes. Brush onions with oil, and grill, flipping once, until soft, about 5 minutes per side.
From delish.com


BACON & VIDALIA PORK CHOPS | TASTEFULLY SIMPLE
Web Place chops on grill. Grill, turning once, until internal temperature reaches 155°F on an instant-read food thermometer, about 10-12 minutes, brushing with sauce the last 5 …
From tso.tastefullysimple.com


SMOTHERED PORK CHOPS WITH VIDALIA GRAVY | LOUISIANA KITCHEN
Web Reduce the heat to medium, add the chops (reserving the seasoned flour), and cook, turning once, until browned, about 5 minutes on each side. Transfer to a plate and keep …
From louisiana.kitchenandculture.com


COSTILLAS A LA RIOJANA (ARGENTINE PORK CHOPS) RECIPE
Web 2 days ago Directions. Season pork chops all over with salt and set on a wire rack set in a rimmed baking sheet for at least 40 minutes or refrigerate, uncovered, for up to 24 hours. …
From seriouseats.com


10 VIDALIA ONION RECIPES THAT EVERYONE WILL LOVE
Web Apr 19, 2021 Sour Cream Pork Chop and Vidalia Onion Gravy View Recipe ONIOND It couldn't be easier to make this easy pork chop and onion recipe with ingredients you …
From allrecipes.com


13 PORK CHOP AND RICE RECIPES (SAVORY FAMILY MEAL IDEAS)
Web Feb 27, 2023 Add some daikon and pickled carrot for a nice crunch. 3. Java Rice With Pork Chop. If you want a pork chop and rice recipe with an Asian flair, Java Rice With …
From cookingchew.com


Related Search