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Ginger Pork Chops with Caramelized Onions

Ginger Pork Chops with Caramelized Onions
I created this recipe in my kitchen as a way to add a little Asian flavor to my pork chops. The caramelized onions were an afterthought, but I think they add a nice touch.
4 ServingsPrep: 5 min. + marinating Cook: 70 min.

Ingredients

  • 2/3 cup water
  • 2/3 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1/8 teaspoon cayenne pepper
  • 4 bone-in pork loin chops (1 inch thick and 7 ounces each)
  • 2 tablespoons canola oil
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • CARAMALIZED ONIONS:
  • 2 large sweet onions, sliced and separated into rings
  • 2 tablespoons canola oil
  • 1/4 cup ginger ale or chicken broth
  • 1/4 teaspoon salt
  • Dash cayenne pepper

Directions

  • In a small bowl, combine the first six ingredients. Pour half the
  • marinade in a large resealable plastic bag. Add pork chops; seal bag
  • and refrigerate for 2 hours, turning once. Cover and refrigerate
  • remaining marinade.
© Taste of Home 2013

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Ginger Pork Chops with Caramelized Onions (continued)

Directions (continued)

  • Discard marinade from pork. In a large skillet over medium heat, cook
  • pork chops in oil for 3 minutes per side or until golden brown. Add
  • reserved marinade; bring to a boil. Reduce heat; cover and simmer
  • for 30 minutes or until a meat thermometer reads 160°. Remove
  • chops from skillet; set aside and keep warm.
  • Combine cornstarch and cold water until smooth; gradually add to
  • skillet. Bring to a boil; cook and stir for 2 minutes or until
  • thickened and clear.
  • Meanwhile, toss onions in oil in a large skillet. Cover and cook over
  • medium heat for 10 minutes, stirring occasionally. Uncover; cook and
  • stir for 15 minutes or until golden brown. Stir in the ginger ale,
  • salt and cayenne; cook 5 minutes longer. Top each chop with
  • caramelized onions and serve with sauce. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013