Bits of meat or chops of pork cooked tender and soft in a stew of sweet caramelized onion without the need of washing up for hours when done. Sweet & Tasty!

As I recently have a little time, I had been browsing on the internet a few days ago. Attempting to find fresh, fascinating tips, inspirational recipes that We have never used before, to astonish my family with. Searching for a long time but couldn’t come across lots of interesting things. Right before I thought to give up on it, I came across this delicious and easy dessert simply by chance at Suncakemom. The dessert seemed so scrumptious on its photo, it called for prompt actions.

It was easy to imagine the way it is made, its taste and how much boyfriend will enjoy it. Mind you, it is rather easy to keep happy the man when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyhow, I visited the webpage and then followed the simple instuctions which were accompanied by nice shots of the task. It really makes life faster and easier. I could imagine that it’s a bit of a inconvenience to shoot photos down the middle of baking in the kitchen as you will often have sticky hands therefore i highly appreciate the time and effort she put in to build this blogpost .

With that said I am inspired presenting my own, personal recipe in a similar way. Thanks for the thought.

I had been tweaking the main formula to make it for the taste of my loved ones. I can say it had been a great outcome. They loved the flavour, the overall look and loved having a treat such as this in the middle of a busy workweek. They basically asked for lots more, many more. So the next time I am not going to make the same miscalculation. I’m likely to multiply the amount .

Thanks for SunCakeMom who made the French Onion Pork Chops Recipe a reaility

Heat oil in a pan.

Place the meat onto the hot oil and sear it.

When at least two sides of the meat are golden brown add garlic, parsley, salt and black pepper.

Saute until the garlic gets fragrant then add the sliced onion.

Saute the onion on high heat until it gets a glassy / translucent look.

Add some water until the content of the pan is submerged in half or a bit less.

Bring the water to boil then turn the heat down and cook it with lid on until the meat gets tenderish for about 30 minutes while stirring it every now and then.

Take the lid off then cook it further on medium heat to reduce the water content while finishing the meat for about 15 minutes.

When the meat gets the desired tender texture take it off heat and let it rest for about 10 minutes before serving.