- 2 large onions sweet
- 4 slices thick-cut bacon
- 4 pork chops (2–2 1/4 lb) 3/4-inch thick bone in
- 1 2/3 tablespoon seasoning mix or barbecue rub
- 1 tablespoon canola oil
- 1/2 cup sherry dry wine or beef broth
Pork Chops and Bacon-Caramelized Onion
Preheat large nonstick sauté pan on medium-high 2–3 minutes. Season pork chops on both sides with 1 tablespoon seasoning. Place oil in the pan, then add pork chops; cook 6–8 minutes, turning occasionally, or until well browned and pork is at least 135°F. Remove pork from pan.
Place onions in the same pan; cook and stir 4–5 minutes or until browned and tender. Add bacon; cook and stir 4–5 minutes or until cooked. Stir in the remaining 2 teaspoons seasoning. Reduce heat to medium.
Add sherry and pork chops to onion mixture; cook 2–3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve.
Calories: 460kcal | Carbohydrates: 12g | Protein: 35g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 309mg | Potassium: 780mg | Fiber: 4g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 3mg