Ingredients
- 1 to 1 1/4 pounds pork loin chops (4 boneless, or cutlets, about 1/2 inch thick, trimmed)
- 3/4 teaspoon kosher salt (or to taste)
- 1/2 teaspoon ground pepper
- 1 tablespoon olive oil (extra-virgin)
- 2 cups onions, sweet, thinly sliced
- 1 teaspoon thyme, fresh, chopped
- 1/2 cup chicken broth (unsalted)
- 1/2 cup water
- 1/4 cup raisins, golden
- 3 tablespoons balsamic vinegar
- 1 tablespoon butter
- 1 tablespoon flat-leaf parsley, chopped
How to Make
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Step 1: Sprinkle pork with salt and pepper.
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Step 2: Heat oil in a large skillet over medium-high heat and add the pork and cook, turning once, until browned, about 2 minutes per side.
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Step 3: Reduce heat to medium and continue cooking until an instant-read thermometer registers 140°F, 3 to 5 minutes more.
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Step 4: Transfer the pork to a plate and tent with foil.
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Step 5: Add onions and thyme to the pan; cook, stirring often, for 1 minute.
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Step 6: Add broth and water; cover and cook for 5 minutes.
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Step 7: Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes.
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Step 8: Stir in raisins and vinegar, scraping up any browned bits; bring to a boil and cook until thickened, about 3 minutes.
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Step 9: Remove from heat and stir in butter.
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Step 10: Serve the pork with the sauce, topped with parsley.
We hope you enjoy this recipe!
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