Pork Chops with Onions
Region: Italy
Category: Pork
Season: Any
Difficulty: Easy but long cooking time

This is a rich tasting dish perfect for the fall or winter because the onions are close to being caramelized.  It’s a very nice dish that goes well with roast turnips.  You want to cook the onions on low heat for a long time.  The pork doesn’t have to be cut up either.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 1:10 hours

2 tablespoons extra-virgin olive oil

2 ounces pancetta slices, unraveled

2 medium to large onions, thinly sliced

3 garlic cloves, thinly sliced

1 pound pork chops on the bone or sliced off the bone

Salt and freshly ground black pepper to taste

1/2 teaspoon sage

1. In a skillet, heat the olive oil over medium heat with the pancetta and once it starts sizzling add the onions and garlic, then cook until each ring of onion separates.  Reduce the heat to low and cook, stirring occasionally, until almost light golden, about 50 minutes. 

2. Increase the heat to medium-high, add the pork chops or pieces of pork, season with salt and pepper and the sage, and cook until brown and firm, about 10 minutes.  Serve hot.

Variation: 

Note: 

Posted: 12/28/2006