1 pound Vidalia or other sweet onions, thinly sliced
1 teaspoon Creole seasoning, divided
4 (4-ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon dried thyme
1/4 cup water
1 tablespoon Worcestershire sauce
How to Make It
Coat a large nonstick skillet with cooking spray, and place skillet over high heat until hot. Add onion slices and 1/4 teaspoon Creole seasoning. Cook 7 minutes or until onions are tender and browned, stirring frequently. Set aside, and keep warm.
Trim fat from chops. Combine remaining 3/4 teaspoon Creole seasoning and thyme. Sprinkle evenly over both sides of chops. Recoat skillet with cooking spray, and place over medium-high heat until hot. Add chops to skillet; cook 1 minute on each side. Reduce heat to medium; cook 4 to 6 additional minutes on each side or until done. Transfer chops to a serving platter. Place reserved onions on top of chops; keep warm.
Add water and Worcestershire sauce to skillet, stirring well. Cook over high heat, stirring constantly to deglaze skillet. Cook 1 minute. Pour sauce over chops.
Oxmoor House Healthy Eating Collection
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