Brenda Stanley
Belle's Butter and Onion Pork Chops

Cooking is like science. The combination of ingredients can result in spectacular flavors and textures — or in complete disaster.

It is for this reason that many people avoid cooking. They are unfamiliar and haven’t been brought up around people who are comfortable and love cooking. The thought of broiling, whisking or measuring is overwhelming. I was lucky. My grandmother and mother were both experts in the kitchen. I learned math through measuring cups and spoons and could double a recipe when I was still in elementary school. Cooking for me was comfort and enjoyment, but that isn’t often the case for others.

If you are intimidated when it comes to cooking meat, here is a recipe to help ease your mind and leave your family wanting it again.

Pork is a meat that you need to cook thoroughly, but that doesn’t mean it has to be tough and dry. My simple butter and onion pork chops are easy and come out tender and flavorful every time. This is often my go-to recipe when I haven’t made a plan for dinner. I always have these ingredients on hand, and defrosting the chops is usually the most difficult part of this recipe.


Belle’s Butter and Onion Pork Chops

4 pork chops (1-inch thick)

1 onion, thinly sliced

4 tablespoons butter, divided

Salt and pepper

Melt two tablespoons of butter in a large frying pan over medium heat. Add the onions and cook until tender. Remove onions and place in a 9-by-13-inch baking pan. In the same frying pan, add the other two tablespoons of butter, and when melted, brown each chop on both sides. Sprinkle with salt and pepper. Place the chops on top of the onions in a single layer in the baking pan. Bake at 350 for 30 minutes.

Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author, including the recently released "That's a Lot of Crock!" and novelist. Her website is at