Pork Chops with Carmelized Onions
Sprinkle 3 Boneless Pork Chops with French Four Spice, Salt, and Pepper.
In a medium skillet, over medium-high heat, add 3 tablespoons Olive Oil.
Pan-fry Pork Chops for 6 – 8 minutes on each side.
Add 1 cup Pearl Onions, stirring until browned.
Remove Pork Chops from pan and deglaze with 1 cup Ruby Port.
When Port is reduced by about half, return Pork Chops to pan, turning to coat.
Plate Pork Chops and Onions and spoon Port Sauce over them.
Beggars Linguine ~French Fridays with Dorie Recipe~
I have to admit to being skeptical about trying this pasta dish that’s imbued with nuts and dried fruits – it just seems like it should be a dessert. But, my reservations were completely unwarranted. This pasta is absolutely delightful! The combination of flavors and textures makes each bite a sensory delight of salty and sweet.
And the aroma was divine – browned butter, almonds, figs…
It was a perfect complement to Pork -and was so easy to make that we’ll definitely enjoy it again, soon!
Apple Cranberry Family Cake ~Another Dorie Recipe~
Slightly Modified
I used dried cranberries instead of coconut for this recipe. This not-too-sweet cake was easy to put together and is mixed by hand. It would be great for brunch.
This recipe comes from another one of Dorie Greenspan’s cookbooks, Baking From my Home to Yours – and I’m giving a copy to one lucky winner to celebrate the first anniversary of my blog. To enter, just click here & leave a comment to enter!
Bon Appetit!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Well, you’ve definitely created an amazing meal 🙂
I love the idea of serving the beggar’s linguine with pork chops…I was at a loss when it came to adding it to a meal. I’m copying your recipe for pork chops…they look fabulous! Great post~
I wish I served the pasta as a side dish. Your dinner looks absolutely wonderful! Glad you enjoyed it! Beautiful photos!
You really went to town! The chops look great!!! I’m going to do these! Oh, and can I have those water goblets? thankyouverymuch. 🙂 Wonderful dinner!
I treated this as a side dish too, mainly because I was expecting to hate it and didn’t want to miss dinner completely! I loved it and plan on making it again!
Your pasta and pork both look delicious!
Wow–this looks great! Your pork chops leap off the page!
I love that you made a side dish out of the BL recipe. The combination of the salty pork with port and all the nutty butter… oh my!
Glad this was a winner for you. I love Dorie’s Baking – From My Home to Yours. Her Tiramisu Cake is just one of my favorites. And the brownie cake with the caramel and peanuts on top – oh my… You just activated my sweet tooth, I think!
What a dinner! This dish is great as a main or a side. I loved it; glad you liked it too.
What an amazing meal! I didn’t love the pasta dish, it was interesting, but not a “must repeat”. Your pork chops look delicious. I love the caramelized pearl onions. I’ll have to give it a try.
Everything looks great, love how that cake turned out!
Your dinner looks fantastic. I love the recipe for the pork chops, it really
seemed to compliment the pasta. Tricia and I both loved the recipe too,
although I forgot to add the cheese on mine. There is always a next
time. Great photos.
What a wonderful meal! I’m glad you liked the linguine and I bet it tasted so good with the pork. The cake looks fantastic as well!
What an amazing meal! I love the shot of the butter bubbling. Absolutely gorgeous!
I just love visiting your posts–brilliant additions (the pearl onions cooked up beautifully! and that cake. . . Yum!
What a beautiful mean you created. Looks like a meal that my men would love me for, so thanks for your inspiration…I need to get back to the kitchen.
Looks great! What a nice dinner.
You really do create amazing meals. Great idea to pair the Beggars Linguine with pork!
Dried cranberries would be a good substitute if you don’t prefer coconut.