- 3 T. olive oil, divided
- 1 large yellow onion, cut in half and thinly sliced crosswise
- 4 boneless pork loin chops (1 to 1-1/2 inches thick)
- 1 T. kosher salt
- 2 tsp. coarsely ground black pepper
- 1/3 c. balsamic vinegar
Heat 1 tablespoon of the oil in a very large sauté pan over medium heat. Add the onion and cook, stirring frequently, until soft and caramelized, about 20 minutes (if the onions start to burn, reduce the heat to medium low). Transfer the onion to a bowl and set aside.
Pat the pork chops dry with paper towels and rub both sides with the salt and pepper. Return the pan to the burner, add the remaining olive oil, and increase the heat to medium high until the oil is hot but not smoking. Cook the chops until well browned on one side, 3 to 5 minutes. Turn and cook the other side until the meat is done, 2 to 4 minutes. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 minutes before serving.
Meanwhile, put the pan back over medium heat and add the balsamic vinegar and caramelized onions (if you used two pans for the chops, use just one for the onions). Simmer, scraping the pan with a wooden spoon, until the vinegar is reduced enough to just coat the onions, 2 to 3 minutes. Serve immediately with the pork chops.
- Yields: 4 servings
- Preparation Time: 45 minutes