Thursday, January 6, 2011


A perfect one-pan meal. If you can find really thick pork chops they are the best and will stay nice and juicy. They should be about 1-1/2 inches thick. The recipe calls for very few ingredients, which we should all have. It is very light and I just serve with a nice salad in a vinaigrette, so it is perfect for a lighter meal.
4 bone-in center cut chops (1-1/2 inches thick)
1 large red onion sliced thin
3 tbl olive oil
1/2 cup balsamic vinegar
1 tbl fresh thyme
Fresh ground pepper
In a large saute pan heat 1 tbl olive oil over medium heat. Add the onions and stir frequently until caramelized about 20 minutes. Remove from pan and set aside. In the same pan add 2 tbl olive oil. Pat chops dry and season with a tbl salt and 2 tsp pepper. Cook the chops 3-5 minutes on one side until brown then flip and cook for 2-4 minutes until done. (You can make a small cut near the bone and look inside..light pink is done..if it is redder cook more). If all the chops do not fit in your pan, cook two at a time and add a bit more olive oil for second batch. Transfer to a plate and keep warm,
Put the same pan back on the stove and add balsamic vinegar and onions. Simmer scraping the pork chop bits off the bottom of the pan about 2-3 minutes. Add the thyme and season with salt and pepper. Serve the balsamic-onion mixture over the chops.
Sweet and Juicy!


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