Wednesday, August 6, 2008

Pork Chops with Caramelized Onion Sauce



The first time I made this meal, I overdid it. I didn't like how I had to watch three different pots and pans for the pork chops, the sauce, and the couscous. I was exhausted by dinner time and I didn't even want to eat this meal! Thankfully I figured out how to tweak this some to make it a little healthier and easier to make.

Graham liked it, and I LOVED the sauce. I think I'll make the sauce again and serve it over chicken. Other than that, there's not much else to say but....YUM!

Pork Chops with Caramelized Onion Sauce
(Adapted from Rachael Ray)

4 T. Extra virgin olive oil, divided
1 large or 2 medium onions, chopped
5 or 6 fresh Thyme sprigs
Salt
Pepper
4 large garlic cloves, chopped
3 tablespoons balsamic vinegar
1 cup chicken stock
1 T. butter
1/4 cup parsley, roughly chopped
2 bone-in pork loin chops, 1 1/2 inches thick

Sauce:

Preheat a large skillet over medium heat with 2 T. EVOO. Add the onions and thyme, then season with salt and pepper. Cook, stirring occasionally, for 10-12 minutes or until golden brown.

Add the garlic and continue to cook for 1 minute. Add the vinegar and chicken stock. Bring to a simmer over high heat and cook until the sauce has been reduced by half--approx. 3-4 minutes.

Remove from heat. Remove thyme twigs, and add the butter and parsley. Stir until the butter melts.

Pork Chops:

Preheat a skillet over medium-high heat with 2 T. EVOO. Season the pork chops liberally with salt and pepper and add them to the skillet. Cook for 5 minutes on the first side.

Turn the pork chops and reduce the heat to medium. Cook on the second side for 8-10 minutes (or desired doneness). Transfer to a plate and cover with foil to rest.

Notes:
  • The balsamic vinegar adds a really nice sweetness without being overpowering or too vinegary.

  • The butter adds a gloss and weight to the sauce, but it's definitely not necessary. If you're cutting back on calories, you can omit the butter without omitting taste

2 comments:

  1. That sauce sounds amazing! Great job in tweaking it for the better (and for less pots/pans to wash!)

    ReplyDelete

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