4 boneless pork loin chops
sliced about an inch thick
2 Sweet Yellow Onions (or any
Salt + Pepper
Fat of Your Choice (I actually just use coconut oil)
Heat a pan over medium high and add your choice of fat (I used coconut oil here). Liberally Season both sides of your chops with salt, pepper, onion powder, garlic powder, and Italian seasoning. Drop them in the pan.
Allow them to develop a nice brown crust (for about 5-7 minutes) then flip and repeat on the other side. Don’t worry about them cooking all the way through, we are going for crispness and color here.
When they are dark and gorgeous, drop 1/8 cup of water in the center of the pan to do a little deglazing of all of those bits. Then quickly cover and allow them to steam for 3-4 more minutes just until they are cooked through. They will be crispy on the outside but still juicy on the inside.
For the Onion Jam:
Peel onion, cut in half, then thinly slice and throw into a pan heated on medium with a fat of your choice.
Toss them around and let them get nice and golden. Patience is a virtue here.
When they get a little color on them toss in some salt, pepper and Herbs de Provence
Once the onions begin to really caramelize (about 25-30 minutes in) drop in a
tablespoon or two of balsamic vinegar. No need to measure, you can’t screw this
Allow the vinegar to
reduce a bit (3-5 minutes) to make your onions nice and jammy.
Top your chops with the jam and serve along your favorite vegetables. Tons of delicious
flavors, beautiful presentation, weeknight simplicity.
I stole ALL of this from Holly Would if She Could
. Great healthy blog. She’s awesome. I literally pretty much copy/pasted this from her blog, so please visit and follow her blog for more great recipes.