Pork Chops with Red Stripe® Smothered Onions
A nice, juicy pork chop soothes the soul. When they’re smothered with this recipe of caramelized onions and garlic, you’re that much closer to heaven. The Red Stripe® Jamaican Lager adds color and when reduced, releases an aroma in your kitchen that will have everyone’s senses racing.
Recipe courtesy of thebar.com
8 pork chops
Coarse salt and freshly ground black pepper
1/4 cup olive oil, plus 2 tablespoons
5 large Vidalia onions cut in half lengthwise and sliced crosswise into 1/4 inch slices
3 cloves garlic, minced
1 tablespoon freshly picked thyme
1 bottle Red Stripe® beer
Season pork chops with salt and pepper.
Heat oil in a large heavy skillet over medium heat.
Add onions and garlic and cook, stirring occasionally until onions are softened about 6-8 minutes.
Pour beer into the skillet and increase heat to medium high.
Continue cooking onions until beer has evaporated about 12 minutes and onions are golden brown.
Season with salt and pepper.
Remove onions from skillet and set aside in a bowl.
Heat remaining 2 tablespoons olive oil over medium high heat until hot but not smoking. Add pork chops and cook about 5 minutes per side. Remove and repeat with remaining pork chops. Serves 8.
TIP: For a meal that’s a little more mobile, trim the pork off the bone and put it in between two pieces of hearty bread. Layer on the caramelized onions and you’re good to go.