Prep 10 mins
Cook 20 mins
Another winner from Cuisine at Home
- 2 tablespoons unsalted butter
- 2 cups sliced onions
- 1 teaspoon sugar
- 1⁄4 cup Bourbon
- 1⁄4 cup chopped pecans, toasted
- 1 tablespoon minced fresh sage leaf
- salt and black pepper
- 4 center-cut pork chops (8 to 10 oz each)
- 2 tablespoons vegetable oil
- Melt butter in a saute pan over medium high heat.
- Add onions and sugar; saute for 1 minute.
- Cover pan and reduce heat to med low.
- Simmer onions for about 10 minutes.
- Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
- Cook onions, uncovered, until they begin to caramelize.
- Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
- Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
- Keep onion mixture warm.
- Season chops with salt and pepper.
- Wipe out saute pan and add oil to pan.
- Add chops to pan and turn burner to med heat.
- Cook chops until browned, about 5 minutes.
- Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
- Remove chops from pan, tent with foil and let meat rest for 5 minutes.
- Serve each chop with some onions.
Delicious pork chop recipe. Moist and tender pork chop, and the onions are awesome! The bourbon gives the onions a sweet flavor.