Pork Chops with Caramelized Onions and Peppers
This elegantly simple pork chop dish borrows heavily from the Mediterranean for its flavors. Serve with soft polenta and a garlicky green salad.
2 boneless pork chops, 3/4-inch thick
1 medium onion, sliced
1/2 teaspoon granulated sugar
1 clove garlic, minced
1 (7-ounce) jar roasted red peppers, drained and cut into strips
2 teaspoons balsamic vinegar
- Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and generously sprinkle both sides of chops with garlic pepper. Cook chops for 5 to 6 minutes, turning occasionally, until evenly browned. Remove chops to a serving platter; keep warm.
- Add onion, sugar and garlic to skillet. Cook and stir over medium-high heat until onion is lightly browned. Stir in roasted peppers and vinegar; heat through.
- Serve onion mixture over chops.
Makes 2 servings.
Recipe and photograph provided courtesy of National Pork Board.