Four pork chops simmer under softened onions with garlic, oregano and a light pan sauce.
Illustrative serving · Original recipe inspiration
Serves: 4Prep: 15 minutesCook: 30 minutes
Preparation and cooking times are estimates. Use a food thermometer for meat, poultry and egg dishes; continue cooking as needed.
What you’ll need
4 pork chops, about ¾ inch thick, 1½–2 lb total; confirm the cut
2 medium onions, thinly sliced
3 garlic cloves, minced
1½ tablespoons coconut oil
1 teaspoon dried oregano
1 tablespoon white vinegar
½ cup water
½ teaspoon salt and ¼ teaspoon black pepper, or to taste
Pantry ingredients are needed separately. Rice, canned beans and seasonings are not verified farm products. A farm ingredient label is an ingredient to ask about, not a current-stock or exact-cut claim.
An original recipe inspired by Puerto Rican home cooking; not a claim of cultural authenticity.
Pat the chops dry. Season both sides with oregano, salt and pepper. Keep the raw-meat board and utensils separate from ready-to-eat foods.
Heat the coconut oil in a wide skillet over medium heat. Add the onions and cook for 8–10 minutes, stirring, until soft and lightly golden. Stir in the garlic for 30 seconds, then transfer the onions to a clean bowl.
Place the chops in the skillet without crowding. Brown for about 3 minutes per side, working in batches if necessary. Browning alone does not mean they are cooked through.
Return all chops to the skillet. Add the water and vinegar, then spoon the onions over the meat. Cover and simmer gently for 5–10 minutes; add a little water if the pan becomes dry.
Check every chop with a food thermometer in the thickest meat, away from bone. Cook until each reaches at least 145°F (63°C); thickness can change the cooking time.
Remove the skillet from the heat and let the chops rest for at least 3 minutes before cutting or serving. Spoon the warm onion sauce over each portion.
Cook and store with care
Whole-cut pork chops: at least 145°F (63°C), measured away from bone, followed by a minimum 3-minute rest. Wash hands, boards and utensils after handling raw pork.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below. Use within 3–4 days or freeze. Reheat leftovers to 165°F (74°C), checked with a food thermometer.
