The pork medallions always turn out so juicy, and the caramelized onions add a wonderful sweetness that pairs perfectly with the savory meat. It’s one of those meals I can whip up quickly, yet ...

Ingredients Bone-in pork chops – About 2 pounds of pork chops. Dried thyme – You’ll need dried thyme for this recipe, not fresh. Dried has a stronger flavor that works better in this recipe.

Add the grapes, onion and red pepper flakes, then transfer to the oven. Roast until the internal temperature of the tenderloin reaches 135°F, 15 to 18 minutes.

Cook Onions: In a large skillet (one that can go on the stovetop) over medium-low heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, add the sliced yellow onions ...

Add onion and salt; cook, stirring occasionally, until onion has softened, 2 to 3 minutes. Drain through a fine wire-mesh strainer. Transfer drained onion to a medium-size heatproof bowl; set aside.

When onions are soft, add cane syrup and beer, increase heat to high and bring to a rolling boil. Reduce heat to simmer and cook until relish consistency is achieved, 8–10 minutes.

4 boneless center-cut pork loin chops, about 1/2-inch thick, trimmed of all visible fat olive oil1/2 teaspoon salt1/4 teaspoon pepper4 cloves garlic, minced1 onion, chopped3 apples, cut into 1/4 ...

FARGO — This week’s savory Pork Meatballs with Apple and Onion are the perfect recipe to help you sink into comfort food this fall, and they can be on your table in less than 45 minutes.

Add the grapes, onion and red pepper flakes, then transfer to the oven. Roast until the internal temperature of the tenderloin reaches 135°F, 15 to 18 minutes.