Pork Chops with Balsamic Sweet Onions

By sandy_h

From Eating Well March 2019. Round out this recipe with with sweet potatoes and green beans. Pairs well with Tinto Negro Malbec Mendoza.

Ingredients

• 4 boneless pork loin chops or cutlets, about 1/2 inch thick, trimmed (1-1 1/4 pounds total)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1 Tablespoon extra-virgin olive oil
• 2 cups thinly sliced sweet onions
• 1 teaspoon chopped fresh thyme
• 1/2 cup unsalted chicken broth
• 1/2 cup water
• 1/4 cup golden raisins
• 3 Tablespoons balsamic vinegar
• 1 Tablespoon butter
• 1 Tablespoon chopped flat-leaf parsley

Preparation

Step 1

Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140 degrees, 3 to 5 minutes. Transfer the pork to a plate and tent with foil.

Add onions and thyme to the pan; cook, stirring often, for 1 minute. Add broth and water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in raisins and vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in butter. Serve the pork with the sauce, topped with parsley.