Quick and Easy Dinner Recipes: Pan-Fried Pork and Onions

It ain't pretty, but it hits above its weight class.
It ain't pretty, but it hits above its weight class.

Quick and Easy Dinner Recipes: Pan-Fried Pork Chops and Onions

Dinnertime around the house is an absolute pain. The cost of decent food is way too damn high, the amount of time you need to defrost and prep a whole meal means you’ve got to have a plan implemented the night before, and then there’s scheduling to consider. There’s little point in spending the whole day cooking if the breadwinners never know exactly when they’ll be let off work. Fewer things are more demoralizing than coming home to a cold dinner.

Nevertheless, don’t lose hope and pop in a microwave dinner. If you’re going to die of a wheezing heart attack at age 50, you might as well actually enjoy the food you’ve eaten to get you there. That’s where I come in. I am in no way a health nut. If you can’t stand the idea of using real butter in a meal, if you actually buy those spray-on salad dressings because normal salad dressing is just too high in calories, get out. This article and most that follow are intended for the people who understand that a life ended at 50 with every single day thoroughly enjoyed is infinitely more rewarding than one ended at 200 and on a constant diet. Life ends anyway, people. Live instead of just existing. And in that vein, here’s a quick and easy recipe for pan-fried pork chops that’s served the family in good stead for more than a decade now. It’s cheap, takes a little more than half an hour to prepare, fills you up, and works great for leftovers.

Pan-Fried Pork Chops and Onions

4 servings

INGREDIENTS

  • 3 tablespoons butter
  • 1 tablespoon canola oil
  • 4 pork chops (bone-in or butterfly cut)
  • 1 large Vidalia sweet onion
  • ½ cup wine (white, red, or sherry)
  • 2 teaspoons Cavender’s Greek Seasoning
  • 2 tablespoons sugar
  • 1 pork bullion cube and 2 cups water / 2 cups pork broth
  • 1 ½ cups water
  • 1 cup short-grain rice
  • Worcester sauce as needed
  • 1 4.oz can sliced mushrooms
  • ¼ cup slivered almonds

METHOD

  1. Place rice in large pot, fill with water and agitate by hand. The water will take on a milky color. Drain the rice and repeat washing it until water comes away clear. Once thoroughly drained, add 1 ½ cups water and place on stovetop burner on high heat. The washing process will minimize the amount of rice that sticks to the pot when cooking.
  2. Place butter in electric skillet on medium-low heat. A frying pan with a cover will work just as well, provided the pan is large enough to accommodate all the pork chops simultaneously. Add canola oil. This will help keep the butter from burning later.
  3. Combine Greek seasoning and sugar and rub it over both sides of the pork chops. Set pork chops aside.
  4. Peel outer layer of onion. Cut off roots and top. Dig out the core with a sharp knife and throw all scraps away. Cut the onion into rings slightly less than ¼ inch in width and place them in the skillet.
  5. When rice begins to boil, reduce burner to low heat, stir once to keep the rice from sticking to the pot, add the slivered almonds, and cover to simmer for 30 minutes.
  6. Cook the onions on both sides just short of the point where they lose their shape. They should begin to yellow and will release a small amount of fluid at this point, but are overdone if they become translucent.
  7. Add pork chops to the skillet, pushing the onions to the side. The cooking time will vary dependent on the width of the pork chops, so cutting into one to ensure the meat is white all the way through will likely be necessary. Outwardly, they will be a golden brown and almost black along the bones.
  8. Once the pork chops are cooked, reduce heat to low, place onions on top of the chops to infuse the flavor into the meat, and pour in wine before covering. The type of wine will alter the flavor. If using a sherry, consider adding a small amount of cream to complement the thick flavor and texture it will create. Red wine creates a deep, fruity flavor with a vinaigrette aftertaste while a white wine creates a crisper, dry flavor with a smoother finish.
  9. Either add the pork broth to the skillet or crush the bullion cubes, whisk into water, and microwave 30 seconds to create your own broth. Simmer the mixture with the pork chops until it begins to condense.
  10. While the pork chops are simmering, drain the can of sliced mushrooms and place into a dry pan preheated on medium-high heat. Add Worcester sauce at the same rate which it burns off for 5 minutes, flipping the mushrooms frequently. The mushrooms should be blackened and infused with the flavor of the sauce. Note that they will burn if you skimp on the sauce, so make sure to keep the bottle handy.
  11. Once blackened, remove the mushrooms from the burner. Dish up the pork chops and onions with a side of rice. Make sure to spoon plenty of sauce from the skillet onto the rice and then top with the sautéed mushrooms. Serve immediately for best flavor.

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Comments 16 comments

stclairjack profile image

stclairjack 5 years ago from middle of freekin nowhere,... the sticks

good to see you back,... and yes,... 50 years enjoyed beats 200 years on bran muffins, every time!


Jarn profile image

Jarn 5 years ago from Sebastian, Fl Author

Glad you think so. Not many folks in the family would agree, which is why I tend not to talk cooking with them.


Ivorwen profile image

Ivorwen 5 years ago from Hither and Yonder

Attack Life: It is going to kill you anyway.

I love this recipe, and often use one like it. I think wine makes all the difference in the final outcome. I wouldn't dream of using fake oils. Only the real, easy to get kind for us.

Oh, and you would be surprised at how many 80+ year old farmers I have met who eat like this and are still actively living life. Most of them think the only vegetables out there are potatoes, onions and carrots.


Jarn profile image

Jarn 5 years ago from Sebastian, Fl Author

Wait... There are other vegetables?


beamer profile image

beamer 5 years ago

I am new to Hub Pages and was just asking my self - Self, I wonder if Recipes are allowed as Hub Pages and wallah! I found yours. Darn good job by the way.


Jarn profile image

Jarn 5 years ago from Sebastian, Fl Author

Thank you much.


ButterflyWings profile image

ButterflyWings 5 years ago

Looks great. I don't have any pork right now, but I'll give this a try when I can.

I still think your family needs the book "Nourishing Traditions"...you'd be pleasantly surprised at many of the recommendations, and the reasoning behind them.


Jarn profile image

Jarn 5 years ago from Sebastian, Fl Author

I'd say I was trying to become the Martha Stewart from Hell, but I'm pretty sure that's redundant. I'll see if I can find a copy of that book. If it helps with cobbling together a meal when I short of time and supplies, it'll be the most popular book in the house.


ButterflyWings profile image

ButterflyWings 5 years ago

I have several recipes that I use frequently from the book, for those days when it's already lunchtime and I've been doing anything *but* cooking. More importantly, though, it'll open your eyes to what good health really means...and why most of the civilized world doesn't have it. You shouldn't have a lot of problem implementing several of the suggestions, as your schedule allows you to be available to keep an eye on the preparatory steps - typically simple, but a bit unusual. You'll see what I mean when you read it.


Joy At Home profile image

Joy At Home 5 years ago from United States

Can I come cook with you sometime? It looks like we'd get along in the kitchen. :-D

What exactly is in the Greek seasoning? That's not something I remember seeing locally. (Don't tell me - the jar probably just says "spices"...with a long list of aliases for MSG...right?)


Jarn profile image

Jarn 5 years ago from Sebastian, Fl Author

I should warn you that I tend to get territorial in the kitchen. It's fine if we've got different projects and such, but I hate someone looking over my shoulder and telling me what I'm doing wrong. No way to grow as a cook if you never get the chance to strike out on your own, make your own mistakes, and make your own discoveries.

My mother is really sensitive to MSG, so I've gotta be careful about spices and such. The Greek seasoning is mostly black pepper, salt, onion powder, garlic salts, parsely, oregano, dill, marjoram, corn starch, rosemary, cinammon, and nutmeg.


Joy At Home profile image

Joy At Home 5 years ago from United States

Thanks for the ingredients list.

When I come see you, I'll be sure to tell you exactly how many times to beat the cake batter (300 strokes, and not one less!) and wax melodramatic at the mess you leave on the counters. ;-)

Actually, I too despise being followed around, and only appreciate instructions if I ask for them, so have no fear of me interfering with your cooking genius.


Jarn profile image

Jarn 5 years ago from Sebastian, Fl Author

Good, because now that we've got wild boars living behind the house, I'm pretty sure we won't have to worry about ungracious houseguests ever being found. Mwahahahah!


LiftedUp profile image

LiftedUp 5 years ago from Plains of Colorado

This looks fantastic. My mouth is watering at the thought of that delicately-flavored pork.


GlstngRosePetals profile image

GlstngRosePetals 4 years ago from Wouldn't You Like To Know

Awesome intro, I have to agree with most 50 living is better than 200 year health kick, you will never make it there anyway. Not that anyone would want to. Just look at all the stuff thatch changed in the last year. let alone the last 20 years just depressing. I couldn't take that kinda downer. Then you come in with the pick-me up food yes its greasy its fried and tastes great. I would chooses a 50 year death sentence to food with taste than a 200 year anticipation of death do to bran muffins and rabbit food. Loved the article! Voted up !!!


Jarn profile image

Jarn 4 years ago from Sebastian, Fl Author

Yup. Depressing. Best to address it after a good meal. .. It's still depressing, but hey, at least you've had a good meal.

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