This is one of those economical meals we use to have back on the block in what was once known as Spanish Harlem. At the time, pork chops were cheap and combining them with onion was a logical choice. It was such a simple meal: pork chops, salt, pepper, oregano and lots of onion. All cooked in a cast-iron skillet. Nothing could be simpler. If you don’t have cats-iron which, in our cooking is gospel, then a stainless-steel skillet will do, or even a non-stick pan. Use what suits your environment. Some folks prefer to drizzle some red wine into the chops while they’re cooking. That’s okay as well. You’re the boss and you decide. Paired with rice, potatoes or couscous, it’s an all-encompassing meal for those of us who still eat pork.

CHULETS CON CEBOLLA
(Pork Chops with Onion)

Ingredients:

4 boneless pork chops, about 1-inch thick
Salt and black pepper to taste
¾ teaspoon dried oregano
3 tablespoons olive oil
1 medium onion, peeled and chopped
2 tablespoon butter

Instructions:

  1. Rinse pork chops under cold running water and pat dry with paper towels. Season on both sides with salt, pepper and oregano.
  2.  Heat olive oil in skillet over medium-high heat. Add pork chops and cook 3 minutes.
  3.  Flip chops with tongs or a fork and cook 3 minutes. Add butter and onion. This is where the basting comes in. Lower heat to medium and flip the chops every minute or so until they get a nice even sear and are golden brown. spooning the melted butter over the chops and onion. The chops are done when they reach an internal temperature of 145 degrees F. with an instant-read thermometer
  4.  Remove chops from skillet and let rest 5 minutes before serving.
    Yield: 4 servings.