Pork Chops with Glazed Sweet Onions
Chops are an excellent idea for a two‑person meal because it’s a meaty dish that’s easy to do for a couple but quite challenging (not to mention costly) to do for a crowd. I say take advantage of an opportunity to make dinner for two and showcase a hearty chop as the centerpiece of supper. The sweet‑and‑sour caramelized onions really make this quick skillet supper. Serve the pork chops with creamy polenta and roasted Brussels sprouts, if you like.
Two 1‑pound bone‑in pork loin chops (about 3/4 inch thick)
1/4 cup extra‑virgin olive oil
2 teaspoons finely chopped fresh thyme or 1 teaspoon dried
Coarse salt and freshly ground pepper
1 medium red onion, cut into 1/4‑inch rounds (about 2/3 cup)
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1. Wash the pork chops and pat them dry with paper towels. Transfer the pork chops to a large non-reactive bowl and add 2 tablespoons of the oil and 1 teaspoon of the thyme. Season with salt and pepper. Cover the bowl and marinate at room temperature for 20 minutes.
2. Place the onion slices in a medium bowl and season with a little salt and pepper. Pour in 1 tablespoon of the oil and toss to coat. In a small bowl, whisk together the vinegar, sugar, and the remaining 1 teaspoon thyme, and set aside.
3. In a large, heavy skillet, heat the remaining 1 tablespoon oil over medium‑high heat. Add the chops and cook until golden, 3 to 5 minutes per side. Transfer the chops to a platter. Brush the chops on both sides with half of the vinegar mixture, loosely cover them with aluminum foil, and let rest.
4. Add the onions and the remaining vinegar mixture to the skillet and, over medium heat, cook, stirring frequently, until the onions absorb all of the liquid and become golden and glazed, 6 to 8 minutes.
5. To serve, divide the onion mixture between two plates and lay the pork chops on top.
A really nice classic side dish for these chops is homemade applesauce. Simply core, peel, and slice two apples, combine with a cinnamon stick and a lemon peel in a small pot, and cover with water. Boil for about 8 minutes or until tender, drain (discard the cinnamon stick and lemon peel), return to the pan, and coarsely mash.
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