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 searching on the internet the other day. Trying to find new, interesting tips, inspirational recipes that I’ve never tasted before, to delight my loved ones with. Hunting for a long time yet couldn’t discover any interesting things. Just before I thought to give up on it, I found this scrumptious and simple dessert simply by accident over Suncakemom. The dessert looked so delicious on its image, it required immediate action.

It absolutely was easy to imagine how it’s created, how it tastes and how much my husband might like it. Actually, it is quite easy to impress him in terms of puddings. Anyhow, I went to the website and simply followed the simple instuctions that had been combined with impressive pictures of the process. It really makes life much simpler. I could suppose it’s a bit of a effort to shoot snap shots in the midst of baking in the kitchen as you most often have gross hands therefore i really appreciate the time and energy she placed in for making this blogpost and recipe easily implemented.

Having said that I’m empowered to present my own, personal dishes in a similar fashion. Appreciate your the concept.

I was tweaking the original mixture to make it for the taste of my loved ones. I have to say it was a terrific success. They enjoyed the flavour, the consistency and enjoyed having a delicacy such as this in the middle of a stressful week. They basically asked for even more, more and more. Hence the next occasion I am not going to commit the same mistake. I am gonna double the quantity to make them delighted.

Many Thanks to suncakemom for the awesome French Onion Pork Chops.

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.