Pork fried with onions
Description
The dish is prepared without any unnecessary complications. I recommend you try pork fried with onions! It's a delicious, juicy, and hearty meal that instantly combines both the main course and side dish (especially if, like me, you don't bother finely chopping the carrots, but instead cut them into large pieces). By the way, the resulting sauce works well with other ingredients too. I often use it to make glazed eggplants as a side dish, simply frying them after the meat. Give it a try—it's tasty. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. First, sear the cutlets over high heat, previously rubbing each side with spices. Do not cook them through yet—we just need to get a nice browned crust. For now, transfer them onto a plate.
- 2
Step 2
2. Sauté the chopped onion in olive oil.
- 3
Step 3
3. When the onion becomes translucent, reduce the heat, add vinegar, sugar, Worcestershire sauce, crushed garlic, and broth (I used chicken), and bring to a boil. Add the meat, thyme, and simmer covered for 5 minutes. You can also add carrots at this stage and simmer everything together for 15–20 minutes.
- 4
Step 4
4. When the carrots become soft and no pink juice comes out when the meat is pierced, the dish is ready! In my case, the meat simmered for 25 minutes over low heat.