Abuela-style Pork Chops

These pork chops are actually D's grandma's recipe, but she is like too lazy to cook or some crazy thing, so tonight I am taking the reins. I swear I used to dislike pork chops but these ones make me very happy so try it out if it looks good.

The first thing you need to do is peel and dice an onion. You want fairly small pieces of onion, it doesn't have to be too fancy but you need to create a lot of surface area so I cut them into thin strips. The best way to do that, by the way, is to make your cuts horizontally across the onion rather than from top to bottom.

Once you have your onions cut, put them in a pan with some olive oil, making sure they cover the bottom of the pan, and let them soften a bit. You want to be careful with this recipe and use a fairly low heat; the first couple of times I made it I burned it. It cooks for a fairly long time so you don't have to worry about cooking too hot, I usually cook it on low-medium.

While your onions are cooking, prepare a couple of thin cuts of pork by rinsing them off, and salt and peppering both sides fairly liberally. Put these over the bed of onions you've made and add some diced garlic on top for flavor. Make sure to cover the pan with a lid (this is vital) and set a timer for 17 minutes.

Once your timer goes off, flip the pork chops and set the timer for another 17. Your meat should already look pretty cooked; the purpose of the last part of cooking is to make sure it's cooked evenly and to steam the meat so that it gets soft. Once you've flipped the pork, pour about 1/2 to 3/4 of a cup of tomato sauce into a sauce pan, and pour in some milk, mixing until it is an orange-ish salmony color. (The rest of your sauce will go bad within a week or two of opening it and you're going to have a lot left, so plan on making pasta soon.) Once your sauce mix looks good, pour it over your pork, again making sure to cover the pan.

Once that timer goes off the second time, you have some delicious pork chops. As an added bonus, the leftover onions and sauce in the pan are tasty over a bed of mashed potatoes.

The last step, of course, is to have D clean up.