Pork With Three Onions Recipes

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CARAMELIZED-ONION PORK



Caramelized-Onion Pork image

We live in a farming community, and one of our main crops is onion. When I competed in a cooking contest at the Idaho-Eastern Oregon Onion Festival, I was flabbergasted when I won the top three prizes. This was the first-place recipe. -Nell Cruse, Ontario, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 6

1 large sweet onion, thinly sliced
1 teaspoon sugar
2 teaspoons olive oil
1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 191 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

STUFFED PORK CHOP WITH THREE-ONION CHERRY JAM AND BUTTERED GREEN BEANS



Stuffed Pork Chop with Three-Onion Cherry Jam and Buttered Green Beans image

Provided by Brad Sorenson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

4 bone-in pork loin chops
4 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 Granny Smith apples, peeled and diced small
1 cup Roquefort blue cheese, crumbled
2 jalapeno peppers, roasted, peeled, seeded, and diced small
1 tablespoon sliced fresh chives
3 tablespoons unsalted butter
1 shallot, sliced thin
2 cloves garlic, sliced thin
1 pound green beans, ends trimmed and blanched quickly in boiling salted water
1 pound green beans, ends trimmed and blanched quickly in boiling salted water
Three-Onion Cherry Jam, recipe follows
2 tablespoons vegetable oil
1 large sweet yellow onion, sliced thin
1 large red onion, diced small
4 large shallots, sliced thin
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
1 cup red wine
1 cup tart cherry juice
1/2 cup red wine vinegar
4 stems thyme
2 stems rosemary
1 dry bay leaf
4 tablespoons brown sugar, divided
2 tablespoons honey

Steps:

  • Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
  • Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill. Remove the pan from the heat.
  • In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
  • Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork. Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F. Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
  • Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown. Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
  • On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
  • To make the Three-Onion Cherry Jam:
  • In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
  • When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.

PORK TENDERLOIN WITH BALSAMIC ONIONS



Pork Tenderloin with Balsamic Onions image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound brussels sprouts, halved
1 pound baby potatoes, halved
3 tablespoons extra-virgin olive oil
3 cloves garlic (2 smashed, 1 grated)
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds), trimmed
1 teaspoon minced fresh rosemary
2 small red onions, sliced 1/4 inch thick
1/2 cup balsamic vinegar
2 teaspoons sugar
1 tablespoon chopped fresh parsley

Steps:

  • Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
  • Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
  • Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
  • Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.

Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 509 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 12 grams

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

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

PORK LOIN WITH CARAMELIZED ONIONS



Pork Loin With Caramelized Onions image

We love onions and caramelized is one of our favorite ways to have onions with meat! This recipe was out of Taste of Home magazine and instantly became a hit with my family! I hope you enjoy it as well.

Provided by Dine Dish

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 large sweet onion, thinly sliced
1 teaspoon sugar
2 teaspoons olive oil
1 (1 lb) pork tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
  • Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
  • Sprinkle with salt and pepper.
  • Top with onion mixture.
  • Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
  • Let stand for 5 minutes before slicing.

SINGAPORE PORK AND ONION STIR-FRY (CHINESE)



Singapore Pork and Onion Stir-Fry (Chinese) image

A recipe from my mum, tweaked by me. I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go! ***If you find the marinade too salty, just decrease all the sauce amounts. Proportions: [light soya sauce = oyster sauce] and [dark soya sauce = 2 x light soya sauce]

Provided by psychera

Categories     Pork

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

400 g boneless pork loin
1 onion (large)
3/4 tablespoon light soya sauce
1 1/2 tablespoons dark soya sauce
3/4 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil

Steps:

  • Slice onions. Set aside.
  • Slice pork against the grain into thin, matchbox-sized pieces.
  • Place in large bowl. Marinate with sauces, sugar and sesame oil.
  • Mix well. Leave for 15-60 minutes to marinate.
  • Heat frying pan / wok with 2 tablespoons of oil.
  • Stir-fry onions on low fire, till soft and fragrant.
  • Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
  • Cook over medium heat.
  • Serve with rice.

Nutrition Facts : Calories 222.5, Fat 13.2, SaturatedFat 4.5, Cholesterol 63, Sodium 481.6, Carbohydrate 4.3, Fiber 0.6, Sugar 1.8, Protein 20.5

GRILLED PORK CHOPS AND ONIONS



Grilled Pork Chops and Onions image

Easy pork chops for any night! Grilled pork chops and onions, marinated in GOYA® Mojo Chipotle, are moist and tender with a zesty, smoky-spicy flavor. These easy pork chops are best when they soak up the marinade overnight, so that, the next day, you can enjoy their juicy flavor in minutes. We're sure you'll give our grilled pork chops high marks for ease and flavor!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 3h30m

Yield 6

Number Of Ingredients 4

6 bone-in pork chops (3/4-inch to 1-inch thick)
1 large yellow onion, cut into 3/4-inch thick rounds
1 ½ cups Goya Mojo Chipotle, divided
Goya Adobo All-Purpose Seasoning with Pepper, to taste

Steps:

  • 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.
  • 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 145 degrees F (63 degrees C) on a quick-read thermometer, basting with remaining mojo, flipping once, 15 to 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
  • Divide pork and onions evenly among serving dishes.

PORK TENDERLOIN WITH APPLES AND ONIONS



Pork Tenderloin with Apples and Onions image

This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil, divided
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3 Granny Smith apples - peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, divided
¼ teaspoon ground black pepper, or to taste
1 cup chicken stock
1 tablespoon butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
  • Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
  • Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
  • Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
  • Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
  • Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g

PORK TENDERLOIN WITH GLAZED RED ONION



Pork Tenderloin with Glazed Red Onion image

This colorful entree has been a longtime family favorite. I pair it with rice pilaf or orzo to complement the thyme in the pork and the balsamic vinegar in the onions. -Patricia Schmidt of Sterling Heights, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon minced fresh thyme
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
RED ONION TOPPING:
4 large red onions, sliced
2 tablespoons olive oil
3/4 cup dry red wine or chicken broth
1/4 cup raisins
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup balsamic vinegar
1-1/2 teaspoons minced fresh thyme

Steps:

  • In a large resealable plastic bag, combine the thyme, oil, salt and pepper; add pork. Seal bag and turn to coat; marinate at room temperature for 30 minutes., Meanwhile, saute onions in oil until tender; add the wine, raisins, sugar and salt. Bring to a boil. Reduce heat; cook, uncovered, for 45 minutes or until liquid is evaporated. Stir in vinegar and thyme; cook and stir 10 minutes longer to blend flavors. Set aside., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing. Serve with warm red onion topping.

Nutrition Facts : Calories 336 calories, Fat 12g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 461mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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