EVERYTHING BAGEL PORK CUTLET WITH CARAMELIZED ONIONS
If you’re like most people, your dinners are full of chicken and maybe some beef. Probably not a lot of pork. This is a shame because when cooked right, it can be a delicious and healthy dinner option when you want something different.
This recipe is definitely different, and while simple, has a lot going on. Starting with the seasonings. It starts with two seasoning blends and ends with caramelized onions. For the seasoning, I first seasoned the pork chops with Ava Jane’s Kitchen Citrus Salt & Pepper and then Everything Bagel seasoning. So you get a perfectly seasoned pork chop with a crunchy, bold crust.
Then comes the caramelized onions. Caramelized onions are one of those things that make everything better. They’re sweet and velvety and the perfect balance to Everything Bagel seasoning. They are not hard to make but they take time, and you can’t speed it up, no matter who tells you otherwise. It will take a good hour to make them. But the good news is that you can use them on almost anything you want.
They’re especially good on top of pizzas, in an omelet, or spooned over avocado toast. When you start, it will seem like you’re using too many onions, but it cooks down to a little bit. So don’t try to skimp — use the full amount, and slice them on a mandolin so they are evenly sliced.
- 4 large onions
2 tablespoons Ava Jane’s Kitchen Avocado Oil
Colima Sea Salt
- 4 6- ounce boneless pork chops
1 tablespoon Ava Jane’s Kitchen Avocado Oil
1 teaspoon Ava Jane’s Kitchen Citrus Salt & Pepper
- 3 tablespoons Ava Jane’s Kitchen Everything Bagel seasoning
For the onions
Slice the onions evenly using a mandolin or sharp knife. You don’t want them paper thin; about 1/4 inch is good, but you want them to be as evenly sliced as you can get them.
Add the oil to a large, deep skillet over medium heat. Add the onions and stir to coat. Let cook and stir, keeping an eye on the heat. If the onions start to burn, turn the heat down. If they seem too dry, add a tablespoon of two of water. Cook, stirring every few minutes, for 40-50 minutes. You want to stir them when they just start to turn brown without letting them burn, adding more water as needed. Season with Colima Sea Salt. They are done when they are golden brown and syrupy.
For the pork
While the onions are cooking, preheat oven to 400 degrees F.
- Brush the pork chops with Ava Jane’s Kitchen Avocado Oil, then season lightly with the Citrus Salt & Pepper. Coat with the Everything Bagel seasoning and place on a sheet pan.
- Bake for 15-20 minutes, depending on the thickness of your pork chops. They’re done when an internal thermometer reaches at least 145 degrees. Let rest for 5 minutes.
- Top with the caramelized onions before serving.
Use this again: These are delicious the next day sliced and added to a salad or wrap.
For one or two servings: You can double or halve the pork chops and double the onions with a larger pan, although they may take longer to finish.
Store leftovers: Store leftovers separately in the fridge. The pork chops should be eaten within 3 days or so; the onions will last up to a week.
- per serving
- 11 grams
- 73 grams
- 34 grams
- Saturated Fat
- 9 grams
- Polyunsaturated Fat
- 4 grams
- Monounsaturated Fat
- 17 grams
- Trans Fat
- 1 grams
- 224 milligrams
- 165 milligrams
- 1417 milligrams
- 2 grams
- 5 grams
- Vitamin A
- 18 milligrams
- Vitamin C
- 8 milligrams
- 15 milligrams
- 2 milligrams