Friday, September 10, 2010
Pork Chops with Carmelized Onion Sauce
This recipe is a family favorite at our house and I think your family will love it too. It comes from Rachael Ray's 2, 4, 6, 8 Great Meals for Couples or Crowds.
Pork Chops with Caramelized Onion Sauce
4 Tablespoons Olive Oil
1 Large Onion, chopped
5-6 Sprigs Fresh Thyme
Salt and Pepper
2 Large Garlic Cloves, chopped
3 Tablespoons Balsamic Vinegar
1 Cup Chicken Stock
2 Tablespoons Butter
1/4 Cup Parsley, a handful
4 Bone-in Pork Chops
For the caramelized onion sauce, preheat a large skillet over medium heat with 2 Tablespoons olive oil. Add the onions and thyme; season with salt and pepper. Cook 10-12 minutes, stirring occasionally, until the onions are golden. Add garlic and continue cooking for 1 minute, then add vinegar and chicken stock. Bring to a simmer over high heat and cook until reduced by half. Turn the heat off, remove the thyme sprigs and add butter and parsley. Stir until butter melts.
Once the onions start cooking, preheat a second skillet over medium-high heat with remaining olive oil. Season the chops liberally with salt and pepper and add them to the hot skillet. Cook 5 minutes on the first side, without moving them around the skillet. Flip the chops and reduce heat to medium. Cook them on the second side 8-10 minutes, or desired doneness. Serve the chops with the caramelized onion sauce. YUMMO!
I will be joining everyone at Foodie Friday. Stop over and grab some new recipes.