Pork Chops with Caramelized Onions
- olive oil
- 4 6-oz. boneless pork chops
- 1 large onion thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 cup white wine or use white grape juice with a splash of cider vinegar
- Heat a small amount of olive oil (you don’t need much) in a large skillet over medium heat. Add pork chops and brown well for 5 minutes per side.
- Remove from skillet and keep warm. To the same skillet, add the onions.
- Cook until browned and caramelized (8 to 10 minutes), stirring occasionally to keep them from sticking or cooking too much in one place. Remove from skillet and keep warm.
- Add wine (or juice/vinegar) to the skillet and whisk up all of the browned bits from the bottom of the pan. Simmer until liquid is reduced and slightly thickened.
- Serve sauce over the pork chops and top with the caramelized onions. Enjoy!!
LC SERVING SUGGESTION: Steamed broccoli rabe and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste will you get a mashed potatoes texture). SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-toes. KOSHER: Use boneless skinless chicken thighs instead of pork chops. GLUTEN FREE: Make sure wine (or juice/vinegar) is gluten free. NUTRITION: per serving: 226 Calories; 8g Fat; 39g Protein; 3g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain (Starch); 17 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Points: 6
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