Roasted Pork Chops with Onions

Elena Butuc

Here is another simple and hassle-free way of cooking a tasty pork roast. You can use any cut you like, fattier or leaner. The onion in the recipe actually melts and becomes like a sauce with which the delicious and super tender meat is served. You don't even need a knife to cut the meat at the table, it comes apart easily with a fork.

We served this delicious pork roast next to a fresh vegetable salad, but any other side dish you like is a good choice - potatoes, rice, vegetables, buckwheat etc.

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Ingredients

Metric US

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Boneless pork shoulder

1.5 kg

pork neck chops, or whole, or any other pork cut you like

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Onions

5 pieces

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Butter

50 g

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Soy sauce

5 tbsp

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Apple cider vinegar

1 tbsp

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Salt

1 tbsp

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Ground black pepper

1 tsp

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Garlic powder

1 tbsp

or crushed garlic

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Vegetable oil

2 tbsp

Step by step

If you have a whole piece of meat, first cut into slices about 1-1.5 cm thick.

Season each slice on both sides with salt, ground pepper, dried or crushed garlic.

Then grease with a little oil, on each side.

Clean and wash the onions, cut into thin slices.

Arrange the onions in an even layer in a classic oven sheet.

Arrange the pork steaks on top.

In a small bowl, mix 5 tablespoons of soy sauce with 1 tablespoon of apple cider vinegar.

Brush the pork chops with this mixture.

Cut thin slices of butter and place one on each steak.

Cover the sheet with a cooking bag or with foil and place in the preheated oven to 200 degrees C. Bake for one hour.

Roasted Pork Chops with Onions - Step 10

After this time, remove the foil. Brush each pork chop with the juice from the pan and return to the oven.

If you have a fan oven, now would be a good time to turn it on.

Roasted Pork Chops with Onions - Step 11

Next, you'll have to watch until all the steaks are nicely browned and the juice in the pan evaporates completely. Depending on the power of the oven, this process can take between 25-30 minutes, or a little more.

In the meantime, continue to brush the steaks periodically with the sauce and the fat from the pan. You can even turn them on the other side, so that they brown evenly.