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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (206g) Recipe makes 4 servings |
||
| Calories 412 | ||
| Calories from Fat 285 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.7g | 48% | |
| Saturated Fat 13.9g | 69% | |
| Monounsaturated Fat 13.0g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 111mg | 37% | |
| Sodium 595mg | 24% | |
| Potassium 481mg | 13% | |
| Total Carbohydrate 4.3g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 2.4g | ||
| Protein 26.9g | 53% | |
Pork Chops With Goat Cheese and Caramelized Onion
By: Bakabeth
Jul 30, 2007
UPDATED: I tried to revise the instructions per my lovely reviewers! Hopefully it is easier to follow now. Oh, and if you don't like goat cheese you should probably look elsewhere! 
The trick to this is to get the onions brown and a little crispy during the caramelization process. I usually add two skewers of cherry tomatoes to the oven when the pork has about five minutes left to go in the oven. They make a nice complement. I serve this with a dry white wine, roasted potatoes with rosemary and a spinach salad. Originally made for RSC 10.
SERVES 4
Ingredients
- 1 small red onion, sliced
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/2 cup chicken broth, plus
- 2 tablespoons chicken broth, divided. (needs to be hot!)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon brown sugar
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (or less, to taste)
- 4 pork chops, about 1 to 1 . 5-inch thick
- 2 ounces goat cheese
- flour, to dust
- 1 tablespoon butter
- 2 tablespoons heavy cream, room temperature
- 2 tablespoons fresh parsley, chopped
Directions
1
Preheat oven to 350°F.2
Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.3
Add red onion. Let cook, stirring constantly for 20 minutes.4
While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.5
Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.6
Butterfly pork chops and sprinkle inside and out with salt and pepper.7
Spread goat cheese evenly inside each pork chop, leaving room around edges.8
Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.9
Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!10
Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.11
Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.12
Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.13
Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!
Questions about this recipe?
Spot an error in this recipe?
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Grilled Pork Chops with Peck Seasoning and Charred Peppers
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Pork > Chops
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Vickers
On Sep 4, 2009
Thank you for a truly wacky recipe! I had pork chops, goat cheese, and a dinner to make, and I was wondering if these two ingredients could possibly ever go together. I didn't have the energy to try and make up my own recipe, and yours looked delicious. Turned out it was! My dinner guest liked it and finished his. What I had left of my chop I ate for lunch the next day. Turns out it makes great leftovers too. The sweet onion topping was my favorite part. Very creative recipe!
From: Skipper/Sy
On Aug 25, 2007
There were 171 recipes submitted for the RSC#10 and I have picked just 2 to review…and this is one of them. Congratulations on creating one of the top recipes submitted for this contest. This was one of the better meals I have had in a long time and I am happy to give it a 4 star rating. However, I understand that not everyone likes goat cheese and may not like lemon flavored caramelized onions… so some people may not appreciate its unique flavors. The write up of the recipe needs to be tweaked a little, no to clear; add remaining two tablespoons chicken broth to the lemon through? pepper mixture.. and then reserve, which will be added to the pan later. Also, where is the chopped garlic used? I used it for searing the meat. I did not have metal skewers so used many toothpicks to close up the pork chops…which worked fine. The pork chops were plated with sautéed spinach and red potatoes. Finally, I liked this recipe alot and made it a second time one week later!
From: Vicki in CT
On Aug 24, 2007
My Notes These were very good. However, I had some issues with the directions and list of ingredients. Brown sugar and garlic are mentioned in the ingredients but not in the directions?? I added them to the cooked onions. Also, in the description "a can of onion soup" is mentioned, but this is not in the ingredient list? I removed the onions before baking the chops because I was afraid they would be overdone; I added them back to the pan for the sauce. The pork chops were over done. Having said all of this, I will definitely make again but will cook the chops for less time. This would have been a five star rating if there was no ambiguity with directions/ingredients. Served with Bowtie Pasta With Sun Dried Tomatoes and Kalamata Olives. Thanks for posting.
From: tara portee
On Aug 25, 2007
I only had time to review one recipe and this one peaked my interest. I am glad I picked it. It was just delicious. I happen to love goat cheese, so before you prepare this make sure it's distinct flavor is something you like. The onion was just to die for; I didn't stir constantly, but did stay right there with the pan and stirred frequently. My chops stayed together nicely with no skewers. The directons about the lemon juice mixture and onions needs a little clarification; I would hate for someone to mess up this yummy dish. Thanks for this extra special dish.
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