Pork Liver and Onions

When I think of liver, pork liver is not the first thing that comes to mind. Usually cow liver, especially calf liver, and chicken liver are more common. As you may now, liver is surprisingly one of the few meat products I really enjoy or look to have. Maybe it's because it is so simple, nutritious and economical. I was shopping for liver recently, and the only type of liver at the store at the time was pork liver. There were a few packages, all very cheap but good-looking. So I decided to try it, even though I was not familiar with pork liver. It can't be much different though. It turns out it is very much the same, but actually pork liver is often considered the most nutritious because it is highest in iron - a bonus for me. Here is a simple, no-fail recipe for liver and onions that works with any type of liver. The flour gives this a crisp, almost breaded-like coating that adds flavor and texture. Liver, regardless of the type, is often soaked in milk before cooking to rid it of any potential toxins.

Liver and Onions
liver, sliced into thin pieces
milk
butter
white onion, sliced into rings
salt and pepper
flour

Rinse liver pieces, put in a bowl and cover with milk. Allow to soak briefly.  Heat a large skillet with a little butter over medium heat. Sauté the onion until translucent, then remove and keep warm.
Season the flour with salt and pepper and dredge the liver slices in the flour. Sauté the liver pieces until browned and cooked but still tender, adding onions back in for the final few minutes. 
Amounts will vary, but need not be precise.