Caramelized onion and bacon pork chops
- 4 oz. 110 g uncooked bacon, chopped
- 8 oz. (1½ cups) 230 g (350 ml) , thinly sliced, thinly sliced
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp pepper
- 1 tbsp 1 tbsp olive oil, for sautéeing
- 4 (21⁄3 lbs) 4 (1.1 kg) pork chop, boneless, center-cut loinpork chops, boneless, center-cut loin
- ½ cup 120 ml
- ¼ cup 60 ml
- salt and ground black pepper, for seasoning
- Place the bacon in a large skillet over medium heat. Cook for about 10-15 minutes or until crisp, turning occasionally. Transfer the bacon to a medium-sized bowl, and leave the bacon grease in the pan. Maintain medium heat.
- Add the onions, salt, and pepper to the skillet. Stir frequently for about 15 to 20 minutes, or until tender. Transfer onions to the bowl with bacon.
- Increase heat to medium-high and add the oil. Season the pork chops with salt and pepper, and place in the skillet. Brown on the first side for 3 minutes. Flip the chops, and reduce the heat to medium. Cook for 7-10 minutes, or until no longer pink in the center. Remove to a platter and tent with foil. Maintain medium heat.
- Pour broth into the skillet and scrape up any browned bits. Add the cream, and stir together for 2-3 minutes, or until the mixture thickens. Add the onions and bacon to the pan, and increase heat to medium-high. Stir frequently, and cook for about 8-10 minutes, or until mixture becomes golden and creamy.
- To serve, top the pork chops with the creamy onion and bacon mixture.
Green it up! Hearty and rich pork chops are perfectly complemented with a generous helping of fresh, spicy greens, such as arugula.
This recipe was originally posted on "All Day I Dream About Food". Reposted with permission.