Smoky Pork Chops With Caramelized Onion Honeycrisp Compote Food

CARAMELIZED ONION SMOTHERED PORK CHOPS

Steps:

• Brine the chops: Combine the water, 1/4 cup kosher salt , and 1/4 cup brown sugar in a medium saucepan over low heat, stirring to dissolve the salt and sugar. When the salt and sugar are dissolved, take the saucepan off the heat and add the rosemary sprig and iced water. Keep stirring until the brine is completely cooled down.
• Put the pork chops in a large zip-top plastic bag, and pour in the brine. Squeeze the air out of the plastic bag and seal tightly. Lay the bag in a baking dish (in case there's any leakage) and refrigerate 4 hours and up to 8 hours. (Alternatively, arrange the pork chops in a baking dish in a single layer, pour the brine over the chops and cover with plastic wrap. Halfway through the brining time, turn the chops over.)
• One hour before cooking, take the pork chops out of the refrigerator, drain and discard the brine and rosemary sprig. Pat the pork chops dry and cover loosely with paper towels.
• Make the caramelized onions: Melt the butter and 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Add the onions and sprinkle with 1 tablespoon brown sugar, about 1 teaspoon kosher salt, and several good grinds of fresh pepper. Cover for 10 minutes.
• Remove the cover and stir the onions. Sauté for another 15 or 20 minutes, stirring the onions occasionally and watching that they don't burn. When the onions have caramelized to your liking, take the pan off the heat.
• Preheat oven to 400 F. Lightly season the pork chops with kosher salt and freshly ground pepper, then sprinkle the minced rosemary over both sides of all the chops, pressing down lightly to adhere the rosemary to the pork.
• Heat the 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Brown the pork chops on both sides, 2 minutes per side. Cover the pork chops with the caramelized onions, then put the skillet into the oven.
• Bake the chops 15 minutes until their internal temperature reaches 138 F on an instant-read thermometer . Remove the skillet from the oven, and let the chops rest 5 minutes before serving.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon 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.

EASY SMOKED PORK CHOPS

Steps:

• Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
• Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
• When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
• Remove from the smoker and let rest, tented with foil, for 10 minutes.

SMOKED PORK CHOPS

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
• Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.

PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 375°F.
• Into a small bowl, thoroughly combine herbs and spices. Sprinkle both sides of pork chops. Set aside.
• Drizzle 1 tbs. olive oil into the bottom of a large, non-stick oven-safe skillet over medium-high heat. Once oil is glistening hot, add sliced onions and cook for 8-10 minutes or until softened and lightly browned. Remove to a separate plate.
• Return skillet to medium-high heat and drizzle into it the remaining olive oil, turning the pan to coat the bottom. Brown both sides of chops (approximately 2 minutes per side), but do not cook through. Once browned, remove from heat.
• Top equally with onions and roast in the oven for 12-15 minutes or until cooked through.
• Serve immediately and enjoy!

SAVORY PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Sprinkle pork chops evenly with Cajun seasoning and pepper.
• Grill, covered with grill lid, over medium high heat (350°F to 400°F) 8 minutes on each side. Serve with Caramelized Onions.
• CARAMELIZED ONIONS:.
• Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden. Sprinkle with sugar, and cook 2 minutes. Add vinegar and next 3 ingredients, and cook 2 minutes. Serve warm or cold.

SMOKY GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
• Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.