Pork Chops with Onion Compote
a recipe that serves 4 from
Ingredients:
5 tablespoons extra-virgin olive oil
2 small onions, cut into 1/4-inch-thick slices
4 bone-in pork chops (1 inch thick, about 9 ounces each)
Coarse salt and freshly ground pepper, to taste
1/4 cup dry white wine
1 lemon, cut into wedges
Directions:
1. Preheat oven to 375 degrees.
2. Heat 3 tablespoons oil in a large skillet over medium heat. Add onions, and cook until golden brown, about 25 minutes. Meanwhile, season chops generously with salt and pepper.
3. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Sear chops until golden brown, about 3 minutes per side.
4. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.)
5. Transfer to a serving plate. Let stand for 10 minutes.
6. Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper.
7. Spoon over pork chops. Serve with lemon wedges.
Notes:
All my pans were sprayed with pam, and when I transferred my pork chops to the oven I put them in a pam sprayed glass baking dish. This dish was great with a baked potato and string beans.