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Grilled Pork Chops with Caramelized Onions and Rice Wine Recipe

Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 2 large onions, sliced
- 1/4 cup rice wine
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice

Special equipment needed:
- Grill
- Tongs
- Large skillet

Step-by-step instructions:

1. Preheat grill to medium-high heat.

2. In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, stirring occasionally, for about 20 minutes.

3. Add brown sugar and rice wine to the skillet with the onions. Cook for an additional 5 minutes, or until the liquid has reduced and thickened.

4. Season pork chops with salt and black pepper.

5. Grill pork chops for 6-7 minutes per side, or until the internal temperature reaches 145°F.

6. Serve pork chops with caramelized onions and cooked rice.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 36g
- Protein: 34g

Substitutions for ingredients:
- Rice wine can be substituted with white wine or apple cider vinegar.
- Brown sugar can be substituted with honey or maple syrup.

Variations:
- Add chopped garlic to the skillet with the onions for extra flavor.
- Use boneless pork chops instead of bone-in for a quicker cooking time.
- Substitute rice with quinoa or couscous for a different grain option.

Tips and tricks:
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- Use a cast iron skillet for caramelizing the onions for even heat distribution.

Storage instructions:
- Store leftover pork chops and onions in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat pork chops and onions in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve pork chops on a platter with caramelized onions on top and rice on the side.
- Garnish with chopped fresh herbs, such as parsley or thyme.

Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.

Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Steamed broccoli

Troubleshooting advice:
- If the onions are not caramelizing, increase the heat slightly and stir more frequently.
- If the pork chops are not cooking evenly, move them to a cooler part of the grill or flip them more frequently.

Food safety advice:
- Always wash hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure pork chops are cooked to the correct temperature of 145°F.

Food history:
- Grilled pork chops have been a popular dish in the United States since the 1950s.

Flavor profiles:
- The pork chops are savory and slightly sweet from the caramelized onions and brown sugar. The rice wine adds a subtle tangy flavor to the dish.

Serving suggestions:
- Serve on a large platter for a family-style meal.
- Serve with a side of crusty bread for soaking up the juices.

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Taste: Savory, Tangy, Sweet, Umami, Caramelized