A delightful dish featuring tender pork chops paired with a rich Creole onion pan sauce.
Heat the butter in a large nonstick skillet over medium-high heat until melted.
Use unsalted butter to control the saltiness of the dish.
Add the sliced onions to the skillet and sauté until they are golden brown and slightly crispy on the edges.
Stir occasionally to prevent burning and ensure even cooking.
Lightly coat the pork chops with flour, shaking off any excess.
A light coating of flour helps create a nice crust on the pork chops.
Push the onions to one side of the skillet and add the pork chops. Sear on both sides until golden brown.
Ensure the skillet is hot before adding the pork chops for a good sear.
Sprinkle the Creole seasoning over the onions and pork chops, then pour in the water. Simmer until the sauce thickens slightly.
Adjust the seasoning to taste, adding more if desired.
Serve the pork chops with the onion pan sauce drizzled on top.
Garnish with fresh parsley for a pop of color and freshness.
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