Tuesday, August 23, 2016

Bounty Hunter Recipes: Pork Chops with Caramelized Onions

There’s nothing like a hearty pork chop to make a satisfying weeknight meal. We asked Chef Nick from our downtown Napa Wine Bar and Smokin' BBQ for a quick and easy meal for late Summer gnoshing.  Pair it with a sprig of rosemary, some mashed potatoes or quinoa, and our 2012 Palacios Remondo “La Montesa”Rioja and you'v got a great meal!

1 T olive oil
4 (4 ounce) pork loin chops, 1 inch thick
3 tsp. salt
2 tsp. cracked black pepper
1 onion, cut into strips
1 C water

Rub chops with 2 tsp. salt and 1 tsp. 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.

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