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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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In a medium skillet over medium heat, warm the oil. Stir in the onion. Stir in the salt and cook, stirring occasionally, until the onions are tender, about 5 minutes. Stir in the water and sugar, reduce the heat to very low, and cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Remove from the heat and set aside. Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick spray. Arrange the onions in the bottom of the pan and the pork chops on top. In a small bowl, combine the broth, soup mix and pepper, then pour the mixture over the pork. Cover tightly with foil and bake until internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), 40 to 45 minutes. Serve the chops with the onions and pan sauce spooned on top.