If you are pinning our recipes or following our boards, you might as well know that you will probably never find beautiful, professional photos of our foods. I had planned for today to be different, but the truth of the matter is that here at Texansunited.com we are real people…real wives, mothers, and grandmothers…and the recipes that we post are usually simply what we had for supper last night.
And yes, while here in Texas we have progressed to using the word dinner quite often when referring to our evening meal (which is normally our heaviest meal), sometimes we do slip and say supper instead! However, all of that aside, these pork chops are truly low carb delicious.
Boneless Pork Chops (I used 4.)
1/2 stick butter (I use the real deal.)
Onions (I used 2 large yellow.)
1. Put your chops on a plate and liberally salt both sides with garlic salt. (I prefer rubbing with fresh garlic and salting with sea salt, BUT my day fell apart on me.
2. Peel and ring your onions.
3. Melt butter in a skillet heated to 300 degrees.
4. Put chops into melted butter.
5. Top with onions
At this point, you have your skillet on 300 degrees, and you need to walk away for ten minutes. I learned today that if you have your meat thawed and if you can move as fast as I can, you can have this meal ready in 30 minutes!
I learned that because right in the middle of my day, my husband called to tell me that he had decided to come home for pork chops for lunch instead of dinner as we had planned. After nearly forty years, he still hasn’t learned how long it takes to get a meal on the table…
But…I managed it this time. During my ten minute break from the chops, I made a salad.
Then, I turned my attention to the meat, letting it get just a little browner.
6. Turn the meat, allowing the onions to fall under it, around it, etc. for another ten minutes.
7. Plate your chops.*
*Once your pork is done, you certainly don’t have to allow to brown quite as long as the extra five minutes I gave this.