Happy first day of Fall Y'all!!
While the temperatures here in the south my not be cooperating, we are just gonna roll with it.
Fall is the perfect time to try some new recipes. With cooler temps arriving
or not , I think we all get a sense of wanting to cozy our nest, snuggle up with a good book, watch a new tv series (gotta say we are loving Designated Survivor!) and turn to a little comfort food.
This recipe is the perfect fall dish, and quite easy to prepare. And let me just tell you, it is so flavorful and your kitchen will smell heavenly while it is in the oven roasting!
Balsamic Roasted Pork Chops
4 bone in pork loin chops (1-1 1/2 inch thick)
1/2 tsp sea salt
1/4 tsp ground black pepper
1 TBS fresh rosemary, diced
1 TBS butter (use ghee for paleo and whole 30, or dairy free)
2 TBS extra virgin olive oil
1 large red onion, halved and thinly sliced
1/2 cup balsamic vinegar
1 TBS honey
1. Preheat oven to 350 degrees.
2. Evenly sprinkle each side of pork chops with salt, pepper and rosemary.
3. In a large heavy oven safe skillet, add butter and olive oil over medium high heat. (you don't want oil popping but your chops should sizzle immediately when you add them)
4. Add chops to skillet and cook until browned 3-4 minutes, flip and cook until the other side is browned. Remove and set aside on a plate.
5. In the same skillet, add onion and toss in juices to coat and brown. Cooking for a minute, add vinegar and honey. Sauce will sizzle and bubble and should start to cook down. Reduce heat if you have too much splattering.
6. Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops. You want the internal temperature of your pork chops to be 145 degrees.
7. Remove from oven, plate and spoon glaze and roasted red onion over top of chops.
We served alongside tri-color carrots. While you could certainly chop and saute your own, we chose the frozen bag from Whole Foods and microwaved. Keep it simple and quick, my friends.