s PORK CHOPS WITH BALSAMIC SWEET ONIONS ****
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s PORK CHOPS WITH BALSAMIC SWEET ONIONS ****
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Ingredients
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Instructions *** 1-13-21 very god, pretty easy *** 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 Save Pin More Gallery Pork Chops with Balsamic Sweet Onions Pork Chops with Balsamic Sweet Onions Trusted Brands 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) ¾ teaspoon kosher salt ½ teaspoon ground pepper 1 tablespoon extra-virgin olive oil 2 cups thinly sliced sweet onions 1 teaspoon chopped fresh thyme ½ cup unsalted chicken broth ½ cup water ¼ 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 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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