Pork Chops and Bacon-Caramelized Onion Jam. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.
You can use onions prepared this way on top of the steak or pork chop, or for onion soup, tarts, pizza, or onion dip. Or you can do what I did with this batch, eat it straight up. Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. What are your favorite dishes to make that use caramelized onions? Please let us know in the comments.
By the way, I put together a time-lapse video of the caramelization process, which you can see at the end of this post. Enjoy!
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Pork Chops and Bacon-Caramelized Onion Jam
- Large, nonstick sauté pan
- 2 large onions sweet
- 4 slices thick-cut bacon
- 4 pork chops (2–2 1/4 lb) 3/4-inch thick bone in
- 1 2/3 tablespoon seasoning mix or barbecue rub
- 1 tablespoon canola oil
- 1/2 cup sherry dry wine or beef broth
- Cut onions, and then bacon, into large 2-inch chunks (wash hands).
Pork Chops and Bacon-Caramelized Onion
- Preheat large nonstick sauté pan on medium-high 2–3 minutes. Season pork chops on both sides with 1 tablespoon seasoning. Place oil in the pan, then add pork chops; cook 6–8 minutes, turning occasionally, or until well browned and pork is at least 135°F. Remove pork from pan.
- Place onions in the same pan; cook and stir 4–5 minutes or until browned and tender. Add bacon; cook and stir 4–5 minutes or until cooked. Stir in the remaining 2 teaspoons seasoning. Reduce heat to medium.
- Add sherry and pork chops to onion mixture; cook 2–3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve.