Balsamic onions and raisins add a burst of sweet and savory flavor to pan-seared pork chops. Round out this healthy dinner recipe with sweet potatoes and green beans.
Ingredients:
4 (4-ounce) boneless pork loin chops or cutlets, about ½ inch thick, trimmed (1-1¼ pounds total)
¾ teaspoon kosher salt
½ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
2 cups thinly sliced sweet onions
1 teaspoon chopped fresh thyme
½ cup unsalted chicken broth
½ cup water
¼ cup golden raisins
3 tablespoons balsamic vinegar
1 tablespoon butter
1 tablespoon chopped flat-leaf parsley
Directions:
Sprinkle 4 pork loin chops with ¾ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140°F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.
Add 2 cups sliced onions and 1 teaspoon thyme to the pan; cook, stirring often, for 1 minute. Add ½ cup broth and ½ cup water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in ¼ cup raisins and 3 tablespoons vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in 1 tablespoon butter. Serve the pork with the sauce, topped with 1 tablespoon chopped parsley.
