s PORK CHOPS WITH BALSAMIC SWEET ONIONS **** s   



Yields: 0


Ingredients


 
Instructions
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1-13-21 very god, pretty easy
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Rating: 4.67 stars
6 Ratings
4 Reviews
Balsamic onions and raisins add a burst of sweet and savory flavor to pan-seared pork chops. Round out this healthy dinner recipe with sweet potatoes and green beans.


Julia Levy
Source: EatingWell Magazine, March 2019
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Pork Chops with Balsamic Sweet Onions
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Recipe Summary
Active:
20 mins
Total:
20 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Egg Free
Gluten-Free
Nut-Free
Soy-Free
Low Added Sugars
Nutrition Info
IngredientsIngredient Checklist

4 boneless pork loin chops or cutlets, about 1/2 inch thick, trimmed (1-1 1/4 pounds total)

teaspoon kosher salt

teaspoon ground pepper

1 tablespoon extra-virgin olive oil

2 cups thinly sliced sweet onions

1 teaspoon chopped fresh thyme

cup unsalted chicken broth

cup water

cup golden raisins

3 tablespoons balsamic vinegar

1 tablespoon butter

1 tablespoon chopped flat-leaf parsley
DirectionsInstructions Checklist
Step 1
Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140 degrees F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.

Step 2
Add onions and thyme to the pan; cook, stirring often, for 1 minute. Add broth and water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in raisins and vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in butter. Serve the pork with the sauce, topped with parsley.

Nutrition Facts
Serving Size: 1 Cutlet And 1/4 Cup Onions
Per Serving:
246 calories; protein 20g; carbohydrates 14.9g; dietary fiber 1.5g; fat 11.7g; saturated fat 3.9g; cholesterol 65mg; vitamin a iu 179.9IU; vitamin c 6.1mg; folate 12.9mcg; calcium 42.1mg; iron 1mg; magnesium 29.8mg; potassium 419.4mg; sodium 422.5mg.
Exchanges:
2 1/2 Lean Protein, 1 1/2 Fat, 1 Vegetable, 1/2 Fruit

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