Roasted Pork Chops With Caramelized Baby Onions
4 (8-ounce) bone-in pork chops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 slices bacon
1 (16-ounce) bag frozen small whole onions, thawed
1 teaspoon sugar
1/4 cup lower-sodium chicken broth
2 tablespoons balsamic vinegar
Preheat the oven to 375° F. Use cooking spray to coat a baking dish large enough
to hold the pork in a single layer without crowding.
Sprinkle the pork chops with salt and pepper and set aside.
Cook the bacon in a large skillet. Transfer the cooked slices to a plate lined
with paper towels to drain. Pour off all but a thin layer of bacon drippings
from the skillet.
Add the chops to the pan and cook them about 3 minutes on each side, or until
nicely browned. Transfer them to the baking dish and roast in the oven 5 to 6
minutes, or until an instant-read thermometer inserted in the thickest part of
the chop (and not touching the bone) registers 145° F.
Meanwhile, add the onions to the skillet as soon as the chops are removed and
cook them over medium heat, stirring occasionally, for 2 minutes. Sprinkle the
onions with the sugar and cook 5 minutes longer, or until they are completely
Add the broth to the pan and bring to a boil. Boil until the liquid is reduced
by about half, then stir in the balsamic vinegar. Continue to boil, and stir to
bring up any bits on the bottom of the pan, until the sauce is reduced to a
Crumble the bacon and add it to the onions. Season to taste with salt and
pepper, if desired.
Serve the chops with the onions over them.
Makes 4 servings.
For each serving: 308 calories, 32 g protein, 10 g carbohydrates, 2 g fiber, 15
g fat (6 g saturated fat), 88 mg cholesterol, 273 mg sodium