Ingredients:
- 1 large sweet onion, chopped
- 2 tablespoons butter
- dash leaf thyme
- 1/2 cup balsamic vinegar
- 3 tablespoons apricot preserves
- 1 to 2 tablespoons brown sugar or maple syrup
- 4 pork chops, about 1/2 to 3/4-inch thick
- 1/4 cup flour
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup chicken broth
Preparation:
In a saucepan over medium-low heat, cook onions in butter until golden brown and tender, about 15 to 20 minutes. Add thyme, vinegar, apricot preserves, and sugar or syrup. Simmer for 5 minutes.
Heat oil in a large skillet over medium heat. Sprinkle chops with salt and pepper then dust with the flour. Arrange in the skillet and brown on both sides. Add chicken broth; simmer covered for 10 minutes, then uncover and continue cooking for 5 minutes longer. Add onion mixture, cover, and cook for 10 minutes longer.
Serves 4.
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