If you have never had a Vidalia onion, then you should surely try one. Vidalias are a sweet onion grown in Georgia. I use to be one of lose people who just thought a onion was just a onion. Until you savor the different types you really won’t understand.
This recipe is a great recipe to savor this sweet type of onion.
4-6 Pork chops ( bone in or out.)
1 onion ( preferably a sweet one)
6 oz of plain cream cheese
1 15 oz can of cream of onion soup and also use celery
4 envelopes of ranch dressing mix
3/4 cup of white wine
2 tablespoons of vegetable oil
2 tablespoons of unsalted butter
2 tablespoons of flat leaf parsley
Preheat the oven to 350 degrees F.
Coat the pork chops in the dressing mix.
Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the pork chops and cook undisturbed until it gets a nice golden brown color. Turn the pork chops, add the butter to the pan, and cook until the pork chops are just golden brown on the reverse side, 3 minutes more. Transfer the pork chops to a large baking dish.
To the skillet, add the onion and a pinch of salt, i also add creole seasoning to taste cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the onions on top of the pork chops.