Pork Chops With Balsamic Sweet Onion Sauce

Diana Rattray

Plan to start the sauce a little early, since it takes about 30 minutes to caramelize the onions. Feel free to use a little dry white wine in place of some of the chicken broth. The sauce and onions can be made earlier in the day; refrigerate until you start the pork chops.

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients:

2 medium sweet onions, halved, sliced thinly
2 tablespoons olive oil or vegetable oil
1/2 to 3/4 cup chicken broth
1/4 cup brown sugar, packed
4 tablespoons balsamic vinegar
3/4 cup apple juice
4 pork chops, about 3/4-inch thick
Salt and pepper
2 to 3 tablespoons olive oil or vegetable oil

Preparation:

First, caramelize the onions and make the sauce. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil or vegetable oil. Add sliced onions and cook, stirring frequently, until onions are very tender and browned. From time to time, as the onions stick to the pan a bit, add small amounts of chicken broth. When the onions are soft and light brown, add the brown sugar, balsamic vinegar, and apple juice. Bring to a simmer and simmer for 5 minutes to reduce the mixture.

Sprinkle the pork chops with salt and pepper. Heat 2 to 3 tablespoons olive oil or vegetable oil in a large skillet over medium-high heat. Add pork chops and cook for about 3 to 4 minutes on each side, or until browned. Add the onion mixture to the pan. Reduce heat to medium low, cover the pan, and simmer for 15 minutes. Uncover and simmer for 5 minutes longer, or until pork chops are tender.
Serves 4.

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