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Pork Chops with Caramelized Onions

May 16, 2010
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Do you love onions?  You will LOVE this recipe…that’s all I’m going to say about that!

Servings: 4

WW Points per serving: 7

Tools:

Broiler rack OR baking sheet

Wooden spoon

Sharp Knife

Large Skillet

Large Plastic Bag OR 4 small plastic bag and a small bowl

Ingredients:

1/3 Cup Balsamic Vinegar

1 TBS Sugar

1/4 tsp Salt

4 4-oz Lean Boneless Pork Loin Chops

1 TBS Olive Oil

3 Onions halved and thinly slices

1 Cup Chicken Broth

1 TBS All-Purpose Flour

1/4 tsp freshly Ground Pepper

Directions:

Lightly Oil the baking sheet so, when cooking, the pork chops won’t stick:

Preheat the broiler

Now, if you have a large plastic bag, use that to mix the marinade; me?  I actually freeze my pork chops individually in small plastic bags so I just use each of those and mix the marinade in a bowl and then pour it into the bags.

For the marinade, mix about half the vinegar, all the salt, and about half the sugar:

Mix well until the sugar is dissolved:

Once mixed, add the pork chops OR, if you are as awesome as me, open each bag and pour about 1/4 of the mixture into each one:

Squeeze and knead the bags to make sure the marinade gets all over the pork chops: Set the pork chops aside for a while to allow to marinade and go work on the onions.

Heat the large skillet with the oil:

Chop up the onions and add to the hot oil:

Add the remaining sugar:

Then, cook until the onions begin to get lightly browned:

Once the onions are nicely browned, add the chicken broth.  I didn’t have any chicken broth, so I used water.  This worked out fine and is doable, it just means there will be a bit less flavor

Cook, stirring as needed, until most of the liquid is cooked off:

Then add the remaining vinegar:

And the flour and pepper:

Again, stir and cook:

Put the pork chops in the oven about 5 minutes on each side:

Once done, put the pork chops on the plate, top off with the onion and, if you are like me, add some sliced mushroom as well

 

My comments:

This was a VERY GOOD recipe!  Then again, I LOVE onion!  My husband liked it, but it wasn’t his favorite.  Then again, he is NOT a big fan of onion.  At least he doesn’t complain on the rare occasions I serve it.

Caramelizing the onion and the addition to Balsamic vinegar is just divine!

So, do you like onion?

Recipe:

1/3 Cup Balsamic Vinegar

1 TBS Sugar

1/4 tsp Salt

4 4-oz Lean Boneless Pork Loin Chops

1 TBS Olive Oil

3 Onions halved and thinly slices

1 Cup Chicken Broth

1 TBS All-Purpose Flour

1/4 tsp freshly Ground Pepper

Directions:

Spray boiler rack (or baking sheet if no broiler rack) with nonstick cooking spray (or lightly grease with oil).

Preheat broiler

In a sealable plastic bag, mix half the vinegar, half the sugar, and all the salt.  Seal the bag and shake until the sugar dissolves. 

Add the Pork Chops to the bag, squeeze of the air, and seal, turning bad to coat the pork chops.  Set aside while you start with the onions.

In a large skillet, heat the oil.  Add the onions and remaining sugar.  Sautee until onions begin to brown

Add the broth (if you don’t have broth, water will work, it just won’t have as much flavor) and cook, stir as needed.  Cook until most of the liquid evaporates.

Stir in the remaining vinegar, flour, and pepper.  Cook, stirring as needed, until the onions are dark golden brown.

Drain the pork, discard the marinade.  Broil the pork on rack (or baking sheet) until cooked through (about 5 minutes on each side).

Serve topped with the onion

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