Pork Chops with Red Onion Confit
Recipe courtesy of Laura Calder
Watch how to make this recipe.
- Level: Easy
- Yield: 2 servings
- Nutritional Analysis Per Serving
Serving Size: 1 of 2 servings
Calories: 444
Total Fat: 27 g
Saturated Fat: 11 g
Carbohydrates: 7 g
Dietary Fiber: 1 g
Sugar: 3 g
Protein: 42 g
Cholesterol: 160 mg
Sodium: 653 mg
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- 1 red onion
- 1 to 2 tablespoons butter
- Salt and pepper
- A splash of balsamic or red wine vinegar
- 2 pork chops, with lots of nice fat
- Pinch sugar
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- Cut the onion into very thin slices. Melt the butter in a skillet over medium heat, add the sliced onions, season with salt and pepper, and cook slowly while stirring from time to time until they become tender, around 15 minutes. Pour in the vinegar and let it simmer until the liquid has fully evaporated, about 1 minute. Take the pan off the heat.
- Season the pork chops by sprinkling salt, pepper, and a pinch of sugar on both sides. Pan-fry them until they turn golden brown and are fully cooked inside, roughly 5 minutes on each side. (If the chops don't have enough fat, consider adding a bit of oil or extra butter, or a combination, to the skillet for frying.) Plate them up with a generous dollop of the red onion confit placed on top.
Transform simple ingredients into a mouthwatering masterpiece with these tender, juicy pork chops topped with sweet-tangy red onion confita quick, flavorful weeknight win that'll have you savoring every bite![1][2][3]
Rooted in elegant French traditions like those in French Taste: Elegant Everyday Eating, this dish shines with caramelized onions slow-cooked to jammy perfection, balanced by a splash of vinegar.[6] High in protein (42g per serving) and low-carb (7g), it suits keto lifestyles while delivering rich fats for satisfactionadjust salt for your needs.[3]
Choose fat-marbled, bone-in chops for unbeatable juiciness; the pinch of sugar sparks perfect browning. Use a heavy skillet, slice onions paper-thin (mandoline recommended), and stir gently to build umami-rich fond.
Pair with steamed greens or roasted potatoes, store confit up to a week in the fridge, and reheat for effortless meals. Pure, no-fuss elegance beats jam-glazed twistsignite your kitchen adventure tonight![2][5]
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