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Step 3Brown onions
Remember how I said the onions are the best part? You'll want about one large onion per pork chop to get the ratios right.
Chop the heads and tails off, and remove the peel. Cut the onion in half from top to bottom, then flip each half flat-side down and cut ~1/4" slices to create lots of nice half-circles.
Turn the pan to about 1/3 heat, add a bit more butter/lard/oil to your pan if necessary, and dump in the onions in handfuls. Add a dash of salt to help them soften more quickly. They'll cook down quite a bit, so don't worry if they don't all fit in the pan at first go.
Chop the heads and tails off, and remove the peel. Cut the onion in half from top to bottom, then flip each half flat-side down and cut ~1/4" slices to create lots of nice half-circles.
Turn the pan to about 1/3 heat, add a bit more butter/lard/oil to your pan if necessary, and dump in the onions in handfuls. Add a dash of salt to help them soften more quickly. They'll cook down quite a bit, so don't worry if they don't all fit in the pan at first go.
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