Easy Caramelized Onion Pork Chops

My grandchildren always ask for this when they visit. I did adjust just one part and it may help someone else. After the pork chops are tender, remove to a heated plate. Leave the cover off the pan and sprinkle the onions with a little white sugar. The water will evaporate quickly and the onions will carmalize beautifully. Serve them on top of the chops and then make gravey in the same pan.

Delicious! BUT, I think the second simmer is meant to be uncovered so the liquid can evaporate and onions camelize. About 10 minutes before they were done I had to boil down the liquid. I will definitely make these again, but I will uncover the skillet for the second simmer.

I received this wonderful recipe today in my Allrecipes.com daily recipe e-mail. Luckily, I had everything I needed on hand. It had just started cooking and my husband came into the kitchen to see what smelled so delicious! I used a skillet with a top that allows steam to escape (from Cook's Essentials line on QVC - wonderful products. I added garlic (early on) and mushrooms (at very end) like others here had suggested. I also added extra onion and would suggest a minimum of 2 - could be more if you like onions. The chops cooked so well with the steam able to "escape", that I did not have to leave the lid off at any time. End result???? An absolute winner!!!! I would use for company....... They were soooo good - this is the first I've taken the time to write a review. Enjoy!!!!!

This was very good!!! My boyfriend is not a big fan of pork chops but he loved this. I browned the chops first, removed them from the pan, added the onions and a teaspoon of sugar. I carmalized the onions than added back the chops and used 1 cup of beef broth in place of the water. Excellent, will make again and again.

This recipe gave me a good start for something new with pork chops. Here are the changes I made: I used pork loin chops, sprinkled them on both sides with salt, pepper, sweet paprika and cajun seasoning. I browned them on both sides in olive oil removed them from the pan, added a little more oil and added the onions. I sprinkled a little sugar over the onions and covered them to simmer for about 5 minutes. I uncovered them and continued cooking them until they turned a beautiful brown. Add the meat back in and cover with 2 cups of chicken broth and simmer for about 20-30 minutes. Right before I was ready to serve them, I removed the meat and onions, made a gravy with the liquid, put the meat and onion back in and after it all thickened up, I served it over white rice. YUM, YUM, YUM!!! Thanks for the recipe.

Removed the pork chops and carmelized onion and added a bit of beef boullion to the water, plus some cornstarch, and brought it to a boil - thickened up nicely and made a great sauce to drizzle over the chops. Used salt & red pepper to coat chops and season onions. This one's a keeper!

Soooo easy and so delicious. My husband, who says he doesn't like pork chops, really loved this dish. I followed the advice of other reviewers and used a little more onion (1 and 1/2 onions)as well as the advice to remove the chops after 40 minutes and then carmalizing the onions with a bit of sugar. I turned the heat up to speed up the carmalization. I will be using this recipe often and may try different herbs with it and also will try the suggestion of apple juice in place of water. I love recipes that are easy to try variations. I use many great recipes from this site and this one is a big winner with me.

what a nice change from oven baked pork chops! i tood the advice from many of the reviewers and doubled the onion and used chicken broth instead of water. in addition i added some sliced red peppers for flavor and color. i also took the advice of taking the chops out of the pan after they have seared and returning them after the onions had carmelized. my husband and my father both loved this dish.

Although I followed previous reviewers' suggestions to decrease the salt and pepper (I decreased the seasoning salt to 2 tsp. and decreased the pepper to 1 tsp.), it was still very salty and peppery for both my husband and myself. Otherwise I think it would have been a tasty dinner, but unfortunately the the saltiness and overwhelming pepper bite ruined it. I uncovered the pan in Step 3 as others suggested.

We really liked the flavor of these and the chops came nice and tender.

Absolutely Awesome! I followed some of the other reviewers and toned down the salt and pepper. Removed pork from pan and carmelized onions with a teaspoon of sugar. Returned pork, covered and simmered with a cup of beef bouillion broth. I didn't allow the liquid to evaporate completely, instead added a cornstarch/water mixture to thicken and served over mashed potatoes. So GOOD! Will definately make again!

This is a bood basic recipe made two changes. First I chopped 6 slices of bacon and browned in skillet (and removed)Season pork chops w/Lawry's and pepper and place in bacon grease. Cook and brown on each side, remove chops to a plate and add onions and bacon until golden. Return chops to pan, cover and cook for another 15-20 min on med/low. I didn't have to add the water but you can do so, just a little at a time. Before finishing turn chops twice in the pan to get the good carmel color. They were very very moist and had great flavor.

These are really good, but you have to be very careful not to get too peppery. Also, the first time I cooked these, they took FOREVER! The second time, I cooked them at a little higher temperature, and uncovered them for part of the cooking time; they were faster, but not as tender. Oh well, they taste good enough that I'll try to find the perfect combo of temp and time! Overall very good.

After reading the other reviews, I only added enough salt and pepper to lightly coat each side of the pork chops. After browning the meat, I just let it simmer in the onion mixture for about 45 minutes. It turned out absolutely WONDERFUL. I am NOT a pork chop fan, but I will definitely make this recipe again. These pork chops take a bit of time (not possible during the work week for me) but it's a "thumb's up" for the weekend!

Awesome. Simple. Quick. Delicious. This is the way I have always made pork chop. Suggestion: Add some soy sauce or oyster sauce for taste and colour.

This is a great basic recipe. I took the advice from some of the other reviewers and took the chops out after browning them (mine were the thin-cut chops, so the cooking time was reduced). I first carmelized the onions (using a bit of sugar) then added about a cup and a half of beef broth (in place of the water) and some cornstarch to create a gravy. However, I also added about a quarter cup of brown sugar to broth/onions mixture, then returned the chops to the pan and simmered it all together (with the cover on) for about 30 minutes. Fantastic basic recipe. I served it with mashed potatoes. Thanks!

As the recipe is...it's 3 stars max; but the way I doctored it up...it was like 10 stars! I used a pork rub to season before I browned the pork....then removed the chops once browned and sauteed the onions (2 yellow onions thinly sliced) with 1 tsp of sugar. Then added the pork back and added 1 cup of apple juice instead of water. Then followed the recipe. It was amazing! It was the first time I've made pork chops and actually wanted more than one! My husband ate 3!

Awesome Chops! I substituted chicken broth for the water and they were so tasty & moist. My onions were small so I used 3 and I would probably do 4 next time. Thanks for the great recipe:)

My husband and I greatly enjoyed this recipe. I used 1 inch center cut loin chops sprinkled with cajun seasoning. I also added a pinch of sugar to the water because my onions were really strong. As several other reviwers noted, cooking the chops uncovered in step three allows the liquid to reduce and the onions to caramelize.

Fabulous and easy! I added fresh garlic while I was browning and reduced the amount of salt. As others have said, I too took off the lid for the remaining time and it took about 25 minutes. Served with buttery mashed potatoes and fresh string beans - yummy! Highly recommend!

I thought this recipes was INCREDIBLE...with a few modifications. I added two cloves of garlic to the oil when I browned the chops, and I also seasoned them with the salt/pepper and floured them slightly before browning. I, too, used beef broth in place of the water, and 2 T. of cornstarch REALLY helps thicken the sauce. In addition, I brushed one side of the chops with a thin coating of Korean hot pepper paste as I was browning them (adds a great kick!). Took about 45 minutes for 6 - 1/2" thick cuts after adding the onion, covering the pot, and simmering.

I sprinkled less seasoning than the recipe, and added fresh garlic to the oil. My picky son ate a whole chop, then later ate another! The onions and broth went great with potatoes. Too bad there were none left for lunch the next day!

Very tender - my husband loved it. I rubbed Montreal Grill Seasoning on pork loins and subsituted chicken stock for water. Also, I always brine pork and chicken before cooking. (brine is equal portions salt and surgar in water - brine for 30 min only)

Really easy recipe! I'm usually a shake and bake fan but this is sooo much better! Practically fool proof. And I read some of the reviews suggesting to leave it uncovered, which I did, cooking time was faster even :) thanks for the tips

I found it to be so salty. The onions were not so much carmelized as they were mushy after having boiled in the pan of water for 30 minutes. I cut the salt by 1 tsp and the water by 1/4 cup and also left the lid off the pan for step three. If you enjoy eating salt straight from the salt sellar this could be the recipe for you. Otherwise, steer clear!

MMMMM really good, i added a packet of dry onion soup miz to it when i put the onions and water in, the water never cooked down all the way, but i didnt think that matterd. i served it with mashed potatoes and just pours some of the left over water mixture on top of the potatoes like gravy, very tasty!!!

Wow, I was very impressed by these pork chops! At first it doesn't seem like it was going to work out, I was a little leary of the water (I did start out only using 1/2 cup, then added more when it evaporated. I also left the pan uncovered). In the end, the onions, pork and water made a lovely brown, flavorful sauce. I didn't use all the salt and pepper, just sprinkled it on both sides. My pork chops were super thick too, (about an inch thick) and they remained tender. Served this with Harvest Rice Dish from this site. A wonderful meal!

Defintely too salty, and I used only 1 tsp of seasoning salt. To lower the fat, I just used a vegetable oil spray in the pan and the chops were very tender! Next time I would use 2 large onions and 1 tsp regular salt.

This dish is on of the best pork chop dishes I have had in a long time. I'm the only one in my family that likes onion so I only used half of it. Will use the whole thing next time just for me. Lol it was wonderful. I did however add about 6 dashes of whatsthishere sauce for a bit of added flavor. Very yummy and will definitely make again.

Very tender and would have been wonderful if I had used less salt than called for. Next time I will only use a maximum of 2 tsp of salt and add an extra onion. The onions were wonderful!! Also, as others have stated the last cooking time should be UN-covered so that the liquid can evaporate. I realized this after cooking for about 10 minutes covered. I removed the lid at that time and it turned out beautifully. Great presentation, very tender and delicious!

This is a winner! My picky DH gave it his thumbs up! Yummy and Easy...doesn't get any better than that! *~*Note: Cook with the lid off and add mushrooms and replace the water with beef broth!

Easy, easy, easy which is what I LOVED about this recipe (I'm too busy enjoying this weather to cook)! Well my suggestions would be to saute the onions in the oil, or even use butter, before adding the chops. I also used garlic herb Mrs. Dash instead of the seasoned salt and then cut the pepper in half on the kids' portions. I tried this with chicken broth and made a pretty decent gravy. Chops were tender, and although the onions never caramelized they were very tasty (I used a vidalia), but as another reviewer mentioned, one onion is not enough unless it is very large. I will make this again, thanks Pamela!

Followed the recipe and it came out exactly as pictured, which is all I can ask for right? But I was still so proud of the way the pork turned out from this that I wanted to shout it from the rooftops! I was terribly afraid I was overcooking the pork and that it was going to be tough, especially because I use on sale meat which is usually tougher and less fatty anyway. However, the pork came out fork tender and juicy. I'm actually going to make it for a friend of the family this Christmas, who hasn't had pork in a long time because he has trouble eating tough meat! Now a small word about the onions. I did take the meat out of the pan to let the onions finish cooking down, just so they'd get that lovely brown and I did use two onions because I like them with a sprinkle of sugar on top, but I didn't think that altered the recipe enough to constitute posting a new recipe for it instead of a review. And as wonderful as the pork and onions were, I was serving it with some mashed potatoes so I did make a gravy from the pork and onion fond(?), with some chicken broth and a bit of flour. It came out lovely. I really do recommend this recipe for pork lovers to try! Thanks so much!

OK flavor. Nothing special though. I did also add a little beef boullion and thickened with cornstarch.

I normally hate pork chops but this was WONDERFUL. I've cooked it twice and i tried chicken broth once and beef broth the other, both are great. I also used Tony Chachere's Cajun Seasoning Orginial which made it a bit salty but then I bought some without salt and OMG it was good. Leave a bit of juice and pour over some mashed potatoes. MMMMMmmm Good! We eat this weekly now.

These chops came out amazingly tender and juicy; I didn't even need a knife to cut them, just a fork. I used chicken broth instead of water, stirred in a dash of brown sugar to the onions, and used extra virgin olive oil instead of vegetable oil. I agree with other reviewers that the second simmer needs to be with the lid off. Also, 20 mins may be a bit much on the second time around, but it surely didn't hurt them any! Hands down the best pork chops I've ever had...ever.

rated 5 because you don't have anything higher. Great and easy only two changes made. changed water into white wine and add mushrooms last 5 min or so. Used cover with vent,done perfect after 20min.next time will add sliced apple on top of chops with onions

I took the advice of some of the others and used less salt/pepper and left the skillet uncovered for the second simmer. After I took the pork and onions out I made a bit of pan sauce with approximately 1/2 cup of white wine, 2 tablespoons of dijon mustard, 1 tablespoon of milk (didn't have any cream) and some garlic. I didn't measure it out though so it may need to be adjusted to taste. It didn't make much but a little went a long way and it went great with the pork!

This was tasty. I used creole seasoning instead of seasoned salt and it gave it a good kick. I think that in number 3 there is an error. It should read: UNCOVER and cook until water evaporates

These have potential - but I do agree with others that it is way too salty. I even cut down because I did read the other reviews. My pork chops were also dry (pretty much boiled for 30 minutes so I'm not surprised). I didn't have enough liquid for a gravy (because it boils down in the second step) so I just spooned the onions and sauce over the meat but there wasn't enough for potatoes. Perhaps for me I need a change in the cooking method - I do like the idea of carmelized onions over top, but I think next time I'll just fry the chops and prepare the onions separate. Thanks for the recipe!

This was a last minute idea, and I used 1/2 cup of white wine and 1/2 cup water, two onions and added garlic powder with the salt and pepper mix. The chops were done on time, the water/wine evaporated, the onions carmelized, and we all thought they were pretty tasty! I would make this again.

I'm so glad I read the reviews of others. Being a "new cook" they were of great help. The recipe is a great one that I will definitely do again & again! Easy but it does take longer than stated. I used less seasoning as others suggested & also used beef broth instead of water as well as 2 onions. I left lid on for first 30 minutes & then left lid ascew for what was last 35+ minutes to help keep chops REALLY moist & stewed but helped allow liquid to cook off a bit faster. Served with garlic mashed potatos & cashew green beans! GREAT MEAL for a beginner...my husband's words!! Thanks Pamela for receipe and gang for comments!!

In lieu of water,I used 1/2 c. reduced-sodium chicken broth and 1/2 c. apple juice and although I had to use flour/cornstarch to thicken the gravy, it was very tasty! (I would not add the apple juice next time as it was a bit too sweet for me). I let my thick chops simmer with the onions and removed the chops when they were done and left them warming in the oven while I carmelized the onions in another pan. Worked beautifully. Next time I make this, as suggested by many other reviewers, I will add some extra onion. My boyfriend gobbled up this dinner, which I made with some sour cream and chive mashed potatoes. Great recipe, but the key is really to season the chops before you begin simmering them. The whole house smelled wonderful!

Turned out great! Thanks for the easy, delicious recipe.

My pork chops were thicker & I made 5 so I used 2 onions. I seasoned w/lawry's & pepper but did not use anywhere near what this recipe calls for. I followed the advice from other reviewers by sprinkling the onions w/sugar & NOT covering. Absolutely fantastic!! The onions MAKE this dish! This is easily a 5+ star dish w/a couple changes!! From start to finish, these took 30 min.

These were very good. I have to agree with many of the others here though, the onions were not truly carmelized. I coursely ground fresh pepper onto the chops and sprinkled on a fraction of the seasoned salt that the recipe called for rather than risking too much spice. I cooked them according to the directions for the first part but left the lid off after turning the chops. There is no way for the water to evaporate if the lid is on the pan. Next time, I will use, at most, 1/2 cup water. Regardless, simple and delicious. The chops are tender and flavorful.

Simple and yummy, husband is very happy. Thanks for sharing!

I have made this many times and we love it. I add some garlic either powder, salt, or minced depending on what I have on hand. This is easy and delicious. Thanks!

Soft and tender.....absolutely devine.. too much pepper and i even found it a bit salty for my liking, so next time im cooking this without salt and pepper .It will be even more scrumptious, will be posting my picture soon,i also added a few button mushrooms...YUMMMMMMMMMMMMMMY.Also i didnt find onions mush , they were fine but i did cut 1 1/2 onions. you must try at least once.

I make this pork chop recipe with a little changing. I lightly brown the chops, add the onion & lightly brown. Then I add the water, simmering with lid on and I also squirt ketchup over each chop, simmer on low with the lid on adding water and ketchup when necessary. I cook it until the chops are fork tender and the onions are nearly cooked away. The ketchup, water and onion mixture makes a nice gravy to drizzle on top of buttered/parsley potatoes.

Easy to make and my whole family loves this from my 1 and 4 yo daughters to my husband and myself! A favorite recipe I come back to regularly.

This has become one of our standard recipes with a few additions. I use regular sea salt and fresh ground black pepper instead of season salt and I also add dry thyme leaves, about 1tsp or so and some whole grain mustard when adding the water. Makes a wonderful gravy! I also saute the onions till they are soft and starting to color before I add the pork chops--that also really adds to the flavor.

This turned out pretty good. I would recommend taking it easy on the pepper, however. I accidentally added too much which affected the end result. (My fault.)

We used beef broth instead of water and less salt. This was a hit - my husband told me to keep the recipe and begged to eat the last piece. It's easy too!

What I love most about this recipe is all the ingredients are in the house all the time and it's SO easy to make! I had to add flour to the liquid to thicken it up in order to serve, however my husband requested that I make more sauce next time in order to have more to serve over the potatoes. So next time I think I will use a roux (or just flour) and more onions and water to make it into a gravy sauce.

I think people are missing the point with this recipe. Don't pull the pork chops out and let the onions carmelize; Leave them in until the liquid is evaporated(it takes much longer than the recipe calls for). The pork chops will seem dry at first, but when you leave them in long enough with the liquid, they become stewed and practically fall off the bone. Definetly double the onions, and don't cut them too thin. This recipe was wonderful if you do it right!

Delicious and easy - my chops were only about l/4" so I just browned them, then followed directions for the first 20 min of carmelizing. The chops were done by then so I kept them warm and followed what others did by not covering the pan, adding some sugar and carmelizing them more quickly that way. Will make again.

My family enjoyed this recipes and I made a few minor changes. I used less salt and pepper and added a package of onion soup mix when I added the onions and covered. It was a hit!!!!

This was a nice and easy recipe. I did add 1/2 packet of onion soup mix as one reviewer recommended. I also only used 3/4 C water and added a 1/2 tsp of cornstarch at the end to thicken the sauce. I also added about 1/2 lb of mushrooms. I served it over rice.

The method to this recipe is amazing! My husband and I love black pepper, but I must say that I will reduce the amount of pepper I use next time. I didn't have seasoning salt so I made my own: 3T Kosher salt 1T Paprika 1T Celery Salt 2t Garlic Powder 1t Onion Powder or crushed dry onion 1/2t Cayanne Mix together, and store in sealed container. This recipe opened my eyes again to the world of pork, thanks so much!! I will definitely make this again and again.

These were so delicious. I'm not generally a fan of pork chops, but I followed previous reviewers instructions and sugared the onions after removing the pork. Which a difference it made to the appearance! Boyfriend gobbled them up before I'd even finished laying the rest of the meal on the table!

This is a delicious, quick and easy recipe! I did use beef stock instead of water and I add plenty of extra onions. I did not cook it as long as called. I simmered them for 15-20 minutes then removed the chops and added some cornstarh mixed with water to thicken the sauce. My family went crazy!!! Thanks

This was excellent! The only difference I made was using brown sugar to carmelize the onions. the onions were delicious and I could have eaten a whole bowl of them. Great Recipe. Thank you!

Okay, so there was some extra water that had to evaporate, but it's really not that big of a deal. Basically it's a good recipe, just experiment with it depending on your taste. I added a few cloves of minced garlic (love it), some seasonings, and another onion and my husband and I enjoyed it and it wasn't dry--a problem I tend to have. Give it a chance-it's yummy.

Good recipe, but after a few tries, I've altered it: Preheat the pan on high. Only rub some brown sugar on the chops, no salt or pepper. Brown chops quickly on both sides. Add 1 cup apple cider or juice with the onions. Cook for about 20 minutes uncovered.

We were not pleased with this recipe at all. The pork ended up tough and salty...I don't know what I was thinking even trying this...it's basically boiled pork chops! The onions were not caramelized...they were boiled! Will not even attempt to make this with changes. Sorry.

Well, what can I say? It was nothing fantastic. I used half apple juice and half chicken broth instead of water, and as noted by other reviewers, the liquid took forever to evaporate. So instead of running the risk of having cork-like chops, I removed them, took the lid off to reduce the liquid. In the end, it was *alright*, but there wasn't much pay-off considering the cooking time (about an hour) and all the fuss.

The best pork chops ever.

very good! even when i burned it b/c i forgot about it, it still tasted great--you know THAT's a good recipe haha. i cut up the leftovers into bitesized pieces put in a pita w/ mozzarella and had a GREAT lunch the next day. so delicious.

This was just "ok" for my family. I thought the pork chops were a bit bland. Good concept but just did cut it for us.

Being new to this site, I did not think to read the reviews before trying out this recipe. I wish that I had though because the suggestions all sound wonderful, but as it stands the actual recipe itself isn't that good at all.

My husband loved this and would give it a five. I thought it was very good and easy, but can't quite give it a five. I reduced the amount of salt and pepper and put some beef bullion in the water.

Wow.... waaaay too salty for us. The pepper adds a bit of a bite, but the overwhelming salt really overpowers any flavor the meat would've had.

this was definitley supposed to be lid off for the last simmer. There is no way that all of that water would evaporate otherwise. It comes out perfect with lid off about 10 minutes.

I love the onions in this recipe but I cut the amount of salt way back.

This was sooo gooood. I am the only one in my family that likes onions but they loved the taste of the pork. I thickened the juice into a gravy and served over mashed potatoes. My son poured the gravy over everything, loved it. I did not use all of the seasoning as it seemed to be too much. Very good recipe. will surely make again.

I have to give this just two stars as it is written because the amount of salt was so very excessive. It really ruined the meal for me and I did cut it back as it was based on other reviewers recommendations. Next time, I would go with 1 tsp of season salt, half a teaspoon of pepper for 6 (4 ounces each0 pork loins. That is less than a third of the seasoning the original receipe calls for! That is how salty it was as to me! and this is coming from someone who loves salt!

Hubby had a steak in the freezer. I found this recipe and followed it except I used beef instead of pork. He absolutely loved it!

I changed things up a little bit. I dredged the pork in seasoned flour. (Seasoning Salt, Black Pepper and Smoked Paprika) Instead of water, I added a 10 oz can of chicken broth and 1/4 c. of Cognac. (White wine would have worked well also) I let the broth come to a slow boil and then simmered them with no lid. I had 8 Boneless Pork Chops and used 3 onions. This was a great idea and have no doubt that the original idea would have been great. Thought it only fair I too add my additions.

I made this in the crockpot. I cut the liquid amount significantly and added beef bouillon ("better than bouillon" brand)and a drop of soy sauce, a drop of worcestershire sauce, and two cloves of garlic. I did not add salt since soy sauce is salty. I added mushrooms to make it look more sophisticated. I served it with wild rice and asparagus. The rice wentperfectly with the chops but the asparagus didnt seem to compliment the meal too well.

I made this recipe almost as written, with the only change being to substitute low sodium chicken broth for the water. It turned out beautiful - very easy preparation, and extremely tasty. The chops were tender and the onions were delicious! With our hectic work schedules, we are always looking for new ways to prepare quick weekday meals. This one is a keeper!

I made this with "meat marinade" and it turned out really good. Were a little dry, but oh so yummy! So many ways you can do a variation on this!

Excellent flavor combo with the pork & onions. The meat comes out very tender. I took past reviews' advice and cut back on the salt & pepper. I also added beef bouillon to the water to simmer. Also, after the meat finished simmering, I removed the meat and and most of the liquid and reserved it, then caramelized the onion by adding 1 tsp. sugar to the pan and cooked the onions with the sugar for about 5 minutes. Then I added a small amount of corn starch to the reserved liquid and put it all back together. Yummy!

This was absolutely tremendous! There were only two of us so I made two pork chops with 2 onions. It was fantastic!

Very good recipe. I made two changes,Made the water apple juice and I added two apples to the mix and cooked them down to make a great apple onion sauce to cover chops on the plate. We loved it.I'll be making this again and again. Thank you for sharing.

Very good recipe. Made it tonight and served with garlic mashed potatoes and green beans. It was very easy and don't think I would change a thing. Thanks for the recipe.

tender chops and the onions were great would be great with mashed potatoes

Very good, very easy.

As most reviewers noted, this is a good basic recipe. The technique DOES need tweeking. Add more onions, less liquid and finish evaporation of liquid with lid off. I used garlic and added apple slices at the end of cooking process. They should soften, but not disintegrate. Use a firm apple,e.g., Granny Smith. If you want, you can add crumbled sage leaves to taste with appple slices. (Go light on sage, it's a strong herb.)

I was hesitant to try this recipe after reading some reviews calling it "bland," but I want to assure you all that it is anything but! My husband said they were the best pork chops he's ever eaten. I did dissolve a cube of chicken boullion into the water and added about 1/2 teaspoon of beef boullion to the water also. When I added the thinly sliced onions I tried to make sure they were on the bottom of the pan, under the pork. Delicious! Perfect for a very low-carb main dish. Also, I just sprinkled the chops with seasoning salt, pepper and garlic powder on both sides - I didn't measure the seasonings.

I was a bit disappointed in this, insofar as it seemed to take forever for the water to cook down, and by the time it did, my onions were mushy. I just didn't really care for the flavor at all, but my husband did.

MOIST - EASY & YUMMY !!! Since reviewers stated the water did not evaporate enough - I was ready with a TABLESPOON of Cornstarch mixed with some flat cola to thicken up the liquid. I thought the spice rub too peppery for my taste - but my fiance' loved it!! I will use this recipe again trying various spices to jazz it up a bit.

Delicious, whole family loved it from pre-school to teen to adult ! Did follow others recommendations on removing chops while caramelizing onions. And used 1/2 cup water and 1/2 cup apple juice and left lid off for last 15- 20 mins.

Was in a hurry to find new recipe one night but didnt have an onion so I used lipton onion soup mix. To my suprise turned out great! Browned the chops like recipe said and added water and soup mix when they were done I thickened up the remaining soup/water with flour and it made an awsome gravy my husband said it was the best pork he ever ate.

Well, I thought this was a good recipe. As some reviewers suggested, I browned the chops, removed them from pan, and then carmelized the onions with some butter and brown sugar, then replaced chops to pan and piled carmelized onions on top. I simmered chops while I assembled the balance of dinner, and it was a very satisfying and tasty dinner. Thank you for your recipe, Pamela! I loved it.

I really enjoyed the ease of this recipe. It hit the spot. I used McCormic's Steak seasoning on both sides of the chops and then cooked as directed. It turned out wonderful. I didn't even need a knife to cut the chops with they were that tender. I made a gravy out of the juice and onions and it was a big hit! I am definitely going to be making this a regular dish at my house. Thanks for sharing.

My mother used to make pork chops like this only she always used juice for the liquid (from canned pears or peaches, or apple juice). I have continued the tradition. They are delicious! I think thin cut chops work best.

Awesome recipe! I adjusted the recipe to include a fresh sliced mushrooms, tony's (cajun) seasoning instead of season salt, and a few splashes of worcesthire sauce. Oh and a very light dusting of brown sugar about four or five minutes before serving. Everyone loved this dish...kidos included.

Very good to say the least. Thank you to all who suggested a few additions. I chose to add some Rosemary and a bit of wine towards the end. It was delicious.