Pork Liver with Onions

4.666665

Description

If you like liver, you will love this easy and delicious way of cooking it. Even if you don't like liver, try this pork liver with onions recipe and you might learn to like it. Moreover, liver is a good source of vitamin A, iron, zinc, and a very good source of protein, vitamin D, vitamin C, riboflavin, vitamin B6, folate, phosphorus, selenium and other vitamins. So this is definitely a healthy recipe!

Pork Liver with Onions

Summary

Yield
Servings
Prep time
40 minutes
Cook time
12 minutes
Total time
52 minutes

Ingredients

1 pound
pork liver
1 cup
milk
1
onion (peeled)
1⁄2 cup
flour
3 tablespoons
vegetable oil
 
salt (to taste)
 
pepper (to taste)

Instructions

1. Rinse liver and remove thin outer membrane (if there is any). Slice the liver into 1/4 to 1/2 inch thick slices.
Pork Liver with Onions photo instruction 1
2. Soak the liver slices in milk for 1/2 - 1 hr.
Pork Liver with Onions photo instruction 2
3. Cut the onion into rings and then cut the rings into quarters.
Pork Liver with Onions photo instruction 3
4. In a large skillet over medium heat, heat 3 tablespoons oil.
5. Dredge the liver slices in flour and brown (for about 3 minutes per side).
Pork Liver with Onions photo instruction 4
6. Season to taste with salt and pepper. Add onion and cook until onion is soft (about 5 minutes). Be careful not to overcook, or liver will be tough.
Pork Liver with Onions photo instruction 5
7. Serve with mashed potatoes or any other of your favorite side dish, to taste.

Comments

5
Thank you for this recipe it worked great. I made a few changes by adding bacon and more onions to it, and some sugar to caramelize the onions. Came out pretty good and yummy.
5
This was a fantastic dinner idea!! The liver was very tender and mild flavored. I did soak the liver in milk for about 3 hours. This is by far one of my favorite liver recipes.
4
I have cooked liver many times this way, as I grew up loving liver and onions. Sometimes I soak liver in milk overnight and get best liver ever. It's always a big hit and no leftovers!
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