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Pork Chops with Carmelized Baby Onions

Submitted by: Mary on 03/11/2004
2506 views
2.45 avg rating
254 votes
 
 
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Ingredients

4 (8 oz) Pork Chops
Salt and pepper to taste
4 Slices bacon
1 (16 oz) Bag frozen small whole onions, thawed

1 t Splenda
1/4 C Chicken broth
2 T Balsamic vinegar

Directions

Preheat the oven to 375F degrees.



Use cooking spray to coat a baking dish large enough to hole the pork in a single layer without crowding.



Sprinkled the pork chops with salt and pepper to taste 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 the bacon drippings from the skillet.



Add the chops to the skillet and cook them about 3 minutes on each side, or until nicely browned. Transfer them to the baking dish and roast in the 5 to 6 minutes or until an instant read thermometer inserted in the thickest part of the chop (not touching bone) registers 145F degrees.



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 splenda 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 unti the sauce is reduced to a syrup.



Crumble the bacon and add it to the onions. Season to taste with salt and pepper.



Serve the chops with the onions over them.

Servings

4

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

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