Ingredients & Tools
- 4 pork chops
- 2-3 onions
- 4 tablespoons [1/2 stick] of butter
- Kosher salt
- oven-safe dish
Preheat the oven to 400 degrees. Peel and slice the onions. A smaller chop may burn in the oven, but the total cooking time isn't quite long enough to roast whole onions. A slice is the happy medium.
Toss the onions with a few drizzles of olive oil and season with salt and pepper.
The chops also get this simple seasoning of salt and pepper with an added bonus of a pat of butter. The butter also softens and adds more flavor to the onions. I prefer bone-in cuts because the price is right and I think they're juicier.
Arrange the pork chops in the dish and cook for 30 minutes.
We had this with roasted carrots, but we both wished there were five times as many onions. Sweet, cooked onions are so tasty. My husband and I always bring leftovers to work for lunch. It was a challenge to eat this politely with a plastic knife and fork. Okay, fine, I ate this with my hands! And it was good!