Pan-frying pork chop with onions and tomatoes

Here is another pan-fried meat dish that I occasionally just can't resist making because of its lovely taste and smell. Whenever I cook a meal for others who need a meal plan, I always end up cooking something comparable for my family on the same day. This is how I show my husband that he is not neglected.

Recipe: Pan-fried pork chop with caramelized onions and tomatoes

Ingredients:
- 3-4 pork loin chops, trimmed of fat and bones
- 1/2 tp kosher salt
- 2 tp white sugar
- 1 TB garlic powder
- 1 small onion, thinly sliced
- 1 medium ripe tomato on the vine, sliced
- 1 tp tomato paste (optional)
- 1-2 TB oil
- 1/4 cup water or meat stock

Procedure:
1. Mix salt, sugar and garlic powder. Coat all sides of the pork chops with the seasonings.
2. Heat oil in a non-stick pan on high heat until warm. Place pork chops flat on the bottom of the pan, in touch with the oil. Allow the pork chops to sizzle until the meat becomes golden and the sugar starts to caramelize. Flip each piece to brown the other side. At this point, the pan may be sizzling with just a little liquid from the meat. Do not allow the pan to dry out.
3. While the pan is still sizzling with liquid, place tomatoes and onion slices on the pan, in the gaps between the meat. Allow the tomatoes and onions to caramelize and soften.
4. When the pan becomes a bit too dry, add about 1/4 cup of water or meat stock. The liquid should be just enough to cover about 1/4" height of the pan with the meat and the vegetables lying flat on the pan.
5. Scrub the bottom of the pan a little to detach any browned particles. The liquid will take up the color of the browned particles.
6. Turn heat down to medium. Add tomato paste to the liquid. Cover pan with a lid and allow to boil until the liquid almost dry off.
7. Remove the vegetables from the pan and serve on the bottom of the serving place.
8. Turn heat up to med-high and allow the meat to take on the color and flavor of the sauce that is thickening. Then flip the meat to coat the other side. Do not allow the bottom of the pan to burn. Turn heat off before the sauce dries out. Remove pan from the stove and allow to cool before washing.
9. Serve hot.

Initial phase of caramelization:

Thickening the sauce:

Done:

Intense!