Onions and peppers are sweet on pork chops in this recipe—and a little bourbon doesn't hurt either. It's easy to caramelize the onions: Simply stir over medium heat in a skillet until the natural sugars in them turn golden brown.
1/4 cup butter or margarine
3 medium onions, thinly sliced
2 tablespoons bourbon (optional)
1 (15-ounce) jar roasted red bell peppers, drained and chopped
1 teaspoon fresh thyme, chopped
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 (1 1/4-inch-thick) boneless pork loin chops
2/3 cup all-purpose flour
2 tablespoons butter or margarine
1/2 cup chicken broth
How to Make It
Melt 1/4 cup butter in a large skillet over medium heat; add onions, and sauté 15 minutes or until golden and tender. Add bourbon, if desired, and stir occasionally for 5 minutes or until onions caramelize or begin to turn golden brown. Remove from heat; stir in red peppers, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Remove mixture from skillet, and set aside.
Sprinkle pork chops with remaining salt and pepper; dredge in flour.
Melt 2 tablespoons butter in skillet over medium-high heat; add pork chops, and cook 4 minutes on each side or until browned. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish.
Add chicken broth to skillet, and cook over high heat 2 minutes, stirring to loosen particles from bottom of skillet. Spoon onion mixture and remaining pan juices over meat.
Bake, covered, at 375° for 25 to 30 minutes.
Note: For testing purposes only, we used Woodford Reserve Distiller's Select Bourbon.
This is my favorite pork chop recipe! I double the sauce and onions. Good served with roasted potatoes or scalloped potatoes. I do skip the peppers as I don't alsways have them on hand, but never miss them in final product. Give this one a try!
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