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 browned.

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 syrup.

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.

Nutritional Analysis
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