BALSAMIC & SWEET ONION GLAZED PORK CHOPS

Ingredients

• 4 pork chops
• 1/4 tsp pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 sweet onion, thinly sliced
• 3 tbsp minced garlic
• 1 tbsp honey or brown sugar
• 1/4 cup chicken stock
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp thyme

Directions

• Season pork chops with salt and pepper.
• Heat oil in a skillet on medium high heat and
  add the pork chops. Sear the pork chops for 3-4 minutes per side so they brown
  nicely.
• Remove the cooked pork chops from the pan and
  set aside on a plate.
• Lower the heat to medium and then add the onions
  to the pan. Sprinkle with salt and sauté for 7-10 minutes stirring regularly.
  Add a little more oil to the pan if needed to avoid burning.
• In the last 2 minutes add garlic to the pan with
  the onions and continue to sauté. Onions should be translucent to golden brown
  in color and begin to caramelize. Do not let them burn.
• While the onions are cooking, add honey, chicken
  stock, balsamic vinegar and mustard in a small cup and stir until smooth.
• Pour the sauce into the pan and deglaze, while
  stirring so that the onions are well coated.
• Return the pork chops to the pan and spoon some
  of the onions overtop and sprinkle with thyme.
• Turn heat to medium low and continue to finish
  cooking pork chops for 7-10 minutes.
  Sauce will thicken as it cooks. Pork chops should have an internal
  temperature of 140-145 degrees Fahrenheit.
• Remove from pan and plate with onions and sauce. Serve with your favorite sides.