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Pork Chops with Balsamic Onions
Waiting for the onions to carmelize requires considerable patience, but the result is worth it.
| 4 boneless pork chops, about 1/2 pound each |
3 T. olive oil |
| 1 large red onion |
salt and freshly ground black pepper to taste |
| 1/3 c. balsamic vinegar |
1 T. fresh thyme |
- Prepare the chops with a standard brining.
- Heat 1 tablespoon of the oil in a large skillet. Cut the onions in half and slice them
thinly. Add the onions to the oil and cook, stirring frequently, until carmelized, about
20 minutes. Transfer to a bowl and set aside.
- After rinsing the chops, pat them dry with paper towels. Season with the salt and pepper.
Heat the remaining olive oil in a skillet. Brown the chops, 3 to 5 minutes per side.
Remove the chops from the pan.
- Return the pan to the heat. Add the vinegar and the carmelized onions. Stir and simmer
for 2 to 3 minutes. Stir in the thyme leaves. Spoon over the chops and serve.
4 servings
Source: Fine Cooking, May 2004
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