Pork to me is one of the most versatile meat to cook with. Here is a very simple recipe that not only is easy to make but is also fail-proof. A perfect weeknight dinner for the whole family.
The red onion once caramelized is softer and sweeter and a great pairing with the balsamic vinegar. I served the pork chops on a bed of arugula salad, however, couscous, rice, roasted vegetables are also a good choice of sides for this dish or pork in general.
Ask your butcher if he can get you or special cut 1 1/2 inch thick pork chops. The thicker the chops, the juicier they will be. Cook them until a hint of pink is still showing. Letting them rest covered, will finish the cooking process.
Pork chops have a band of fat on them on the meaty part. By makings a couple of incisions in the fat band, it will allow the chop to cook more evenly and not curling up, thus not allowing proper cooking.
Pork Chops with Balsamic Caramelized Onions
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4 people
4 bone-in center-cup pork chops 6 ounces each (1 to 1 ½ thick)
3 tablespoons olive oil
1 large onion halved and thinly sliced
2 teaspoons coarse ground black pepper
⅓ cup balsamic vinegar
1 teaspoon fresh thyme leaves
In a very large skillet heat 1 tablespoon olive oil over medium heat. Add the onions and cook stirring frequently until soft and caramelized, about 20 minutes. Transfer the onions to a bowl and set aside.
Pat the chop dry with paper towels and rub with salt and pepper both sides.
Return the skillet to the heat and add the remaining 2 tablespoons olive oil over medium-high. Add all the pork chops, making sure that they are not crowded in the skillet, you may have to cook the chops in 2 batches. Cook the chops until well-browned on one side, around 5 minutes, make sure that they do not burn. Turn and cook the other side until the chops are done. If they start to burn, lower the heat to medium. Remove from the heat and place in a dish, cover with aluminum foil and let them rest.
Meanwhile, put the skillet back to medium heat and add the balsamic and scraping the skillet. Add the caramelized onions and simmer gently and the vinegar is reduced to coat the onions. Season with salt and pepper to taste and add the fresh thyme. Serve over the pork chops immediately.
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