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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Pork Chops with Caramelized Onions
- 2 tablespoons all-purpose flour
- 4 boneless pork loin chops, cut 3/4 inch thick (about 1 pound)
- 2 tablespoons butter
- 2 large onions, cut into 1/2-inch wedges
- 2 cloves garlic, minced
- 1 teaspoon snipped fresh rosemary
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 1/3 cup dry white wine or beef broth
- 1/3 cup beef broth
1. Place flour in shallow dish. Dip pork chops in flour, coating both sides. In heavy, large skillet, melt butter over medium-high heat; add chops and brown on both sides. Remove chops from skillet. Reduce heat to medium. Add onions, garlic, rosemary, salt (if desired), and pepper to skillet. Cover and cook for 5 minutes, stirring twice. Uncover and cook for 5 minutes more or until onions are browned, stirring occasionally.
2. Add wine; boil gently until wine is reduced by half. Stir in beef broth. Return chops to skillet. Cover and simmer for 8 to 10 minutes more or until chops are slightly pink in centers and juices run clear (instant read thermometer inserted into center of chop registers 160 degrees F). Remove chops to platter; cover and keep warm.
3. For sauce, gently boil juices and onions for 2 to 4 minutes or until slightly thickened, stirring constantly. Spoon onions and sauce over chops. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 265,
- Fat, total (g) 12,
- chol. (mg) 78,
- sat. fat (g) 6,
- carb. (g) 9,
- fiber (g) 1,
- pro. (g) 26,
- sodium (mg) 174,
- Starch () 1,
- Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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