Seasoned pork chops dusted lightly in flour, Cooked till golden brown topped with buttery grilled onions.
Pork chops and grilled onions are a great brunch, lunch, or dinner. They are incredibly versatile depending on what you’re in the mood for. And you can always make leftover sandwiches for later. I’ve been really into griddle cooking, it’s really enjoyable standing outside cooking leaving minimal dishes to clean, food already prepped and sides ready to be served. The polar opposite of cooking on a griddle in a kitchen. So much less stress and mess. Check out my tips and tricks below for the best griddle pork chops and onions. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST GRIDDLE PORK CHOPS & ONIONS
the onions vary: when i make anything with excessive onions i like to cut the onions into different sizes. the thinner and more tender. the thicker the more pronounced and pungent.
light flour: the key to crispy pork chops other than a good amount of oil is light flour. this doesn’t have a coating there is not egg wash and dredge station. before these pork chops make contact with a hot surface they need to be lightly coating in flour ( not pressed) and shake off. the excess flour, hot heat, and butter give the chops a nice crust.
butter and oil: a combination of butter and oil allows for the pork chops to develop a crust. pork chops are pretty lean and have a tough time basting themselves especially when they are being cooked fast. a dry pan needs grease, so add some.
start the onions first: personally, i rather let the onions sit on a warmer than the pork chops so i start with onions first. IF I’m using a single pan on the stove. on the flat top, i use to start with onions and move them over to the side. cooking the onions first seasons the oil and butter on the stove allowing for added flavor.
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