Pork Chops With Balsamic Caramelized Onions
June 27, 2016
"The caramelized onions make this recipe. They would be wonderful with steak, lamb chops etc."
- Serving Size: 1 (368.8 g)
- Calories 316
- Total Fat - 13.9 g
- Saturated Fat - 3.9 g
- Cholesterol - 78.2 mg
- Sodium - 447.2 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 3 g
- Sugars - 10.4 g
- Protein - 25.9 g
- Calcium - 64.7 mg
- Iron - 1.2 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.6 mg
Spray the broiler rack with non-stick cooking spray; preheat the broiler.
In a sealable plastic bag, mix about half the vinegar, about half the sugar and all of the salt; seal the bag and shake until the sugar dissolves.
Add the pork.
Seal the bag, squeezing out the air; turn to coat the pork.
Let stand while you start to caramelize the onions.
In a large non-stick skillet, heat the oil over medium heat.
Add the onions and remaining sugar; sauté until the onions begin to brown, about 5 minutes.
Add the broth and cook, stirring as needed, until most of the liquid evaporates, about 5 minutes.
Stir in the remaining vinegar, flour and pepper; cook, stirring as needed, until the onions are dark golden brown, about 5 minutes.
Drain the pork, discarding the marinade.
Broil the pork 5" from the heat until cooked through, about 5 minutes on each side.
Serve topped with the onions.
Tips & Variations
No special items needed.