As you let the french onion gravy come to a simmer, stir constantly to thicken the sauce. When the sauce has thickened, add ...

Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug. The hand and spring is ...

To serve, smother the rich onion gravy over the pork chops and garnish with fresh parsley. Alternatively, you may serve the ...

Add 2 frozen or thawed pork hocks to kettle and top with lightly ... Serve with bacon and onion gravy. Cook bacon until crisp. Add onion and cook until onions are translucent.

Meanwhile, peel, halve and thinly slice the onion ... of the chops and season them. This will help the chop to crisp when it is cooked. Heat a griddle pan until smoking hot. Rub the pork chops ...

Preheat the oven to 180C. Peel and slice the onions and cut into thin rings. Place in a roasting pan and put the sausages on top. Pour over the beef stock and put in the oven. Every 10 mins ...

Onions are thickening up your gravy & packing in a ton of flavour. if you've run out of onions wish to try out another alternative, we got you some option to keep your gravy rich & tasty. You can ...

Alternatively, you can sit the pork on a few root vegetables to elevate it. These root vegetables can be left in when you make the gravy and then strained out. They will have done their job and ...

Stir in pork, egg, and cooled onion mixture until thoroughly combined. Slowly add 1/4 cup water, stirring until incorporated. Cover mixture, and refrigerate at least 1 hour or up to 24 hours.

Image credit: SA Pork While pork schnitzels are delicious on their own, the real show-stopper in this dish is the homemade Pink Lady apple and onion pickle. This pickle takes the dish to the next ...