Pork Chops and Rigatoni with Onions

December 5, 2011

This dish is a Frankenstein of a couple of other recipes, including this one for a Pork Tenderloin and my favorite Caramelized Onions.  Eating out recently, one of us had a similar dish served with fish but since these convenient little boneless chops were on sale that’s what I used.  Chicken would work equally well.  Or just skip the meat for a vegetarian version.

  • Rigatoni, 1 pound
  • Pork Chops, 4 to 6
  • Sweet Onions, 3 or 4 depending on their size
  • Sage, 3 tablespoons or so when snipped, or a good bit of dry
  • Brown Sugar, 2 to 3 tablespoons
  • Balsamic Vinegar, 2 to 3 tablespoons
  • Butter, 4 to 6 tablespoons
  • Salt/Pepper
  • Goat Cheese (or Gorgonzola or Blue or Parmesan)

Put the water on for the rigatoni then slice the onions into thin rings.

Snip the sage.

In a large skillet, heat 3 or 4 tablespoons of butter over medium high heat.  Once it’s bubbling and beginning to brown, add the pork and season generously with salt and pepper.  Let it cook until the underside is nice and brown and it turns easily.

Turn the chops over and brown the other side then remove them to a platter temporarily.

Add another 2 to 3 tablespoons of butter to the pan and reduce the heat to medium-low.

Add the onions and cook, stirring occasionally, until they’re soft and brown.

Once the onions are nice and brown, add the sugar, sage and vinegar.  Stir it all together and cook for another minute or two.  Also, the water is probably boiling so it’s time to cook the rigatoni.

Return the pork to the and let it all cook until the chops are done, another 5 to 10 minutes depending on the thickness of the meat.

Remove the meat to a serving platter.The rigatoni should be done so drain it and dump it into the pan with the onions.  Stir it all together over medium-low heat for a minute or two.

Serve up the rigatoni in a bowl.

Or put it together on individual plates.  Either way, sprinkle a handful of cheese over the top and enjoy!

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