Balsamic Glazed Pork With Caramelized Onions

Recipe by yooper
READY IN: 45mins




  • *Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
  • I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
  • Combine all dry spice ingredients.
  • Sprinkle on both sides of the ribs, rub into meat surface.
  • Let stand at room temperature for 1/2 hour.
  • In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
  • When the butter has melted, add the ribs.
  • Cook for approximately 5 minutes, and then turn over and sear the other side.
  • You want to get a nice crust from the spices on each side.
  • Add the chopped onion.
  • Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
  • Pour the balsamic vinegar over everything in the skillet.
  • Turn the heat down to medium-low and cover the skillet.
  • Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
  • Occasionally stir the onions and turn the meat.
  • You want to really caramelize the onions, until they become slightly charred.
  • They take on a lovely, sweet and smoky flavor.
  • Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
  • Temperature should be 170 degrees.
  • Remove the pork and onions to a platter.
  • Turn the heat up to medium-high.
  • Add the wine to the skillet.
  • Stir up the browned bits in the skillet with a wooden spoon.
  • Cook until the wine is reduced by about half, five minutes.
  • Take the skillet off of the heat, and add 1 tablespoon butter.
  • Stir the sauce until the butter has melted, and season with salt and pepper.
  • Pour the sauce over the pork ribs and onions.