What You'll Need
Scale
- 4 thick cut pork chops, bone-in or boneless
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 large onions
- 1 can of beer, preferably a lager
- 1 tablespoon brown sugar
- 1 lb orzo pasta
- Salt
- Pepper
What You'll Do
- Heat 1 tablespoon of olive oil in a skillet or large frying pan over medium heat. Add your pork chops and brown for about 5 minutes on each side.
- While your pork chops brown, peel and slice your onions into large wedges. Once your pork chops are nice and browned, remove them from the pan and set them aside. Add 2 tablespoons of butter and the sliced onions into the pan with juices from the pork.
- Cook onions over medium heat until they’re nicely browned. Add the can of beer and 1 tablespoon of brown sugar to the pan and stir to combine. Simmer the onion/beer/sugar mixture over medium heat for about 20 minutes or until the liquid has reduced and has a perfectly sweet, nutty flavor.
- Add pork chops back into pan with the onions. Simmer until they are heated through. Be careful not to overcook! We want them tender and juicy.
- Meanwhile, cook your orzo in a big pot of salty boiling water. You can serve your orzo on the side and place it under the pork chops and onions on every plate, OR you can do it the Pelosi Family way and serve it over the orzo in a nice shallow bowl. The juices will seep into the orzo and the flavors will be that much more perfect.
Enjoy!