Perfect Chops and Bourbon Glazed Onions Recipe
Ingredients
| Unsalted butter | 2 Tablespoon (FOR THE ONIONS) | |
| Onions | 2 Cup (16 tbs), sliced (FOR THE ONIONS) | |
| Sugar | 1 Teaspoon (FOR THE ONIONS) | |
| Bourbon | 1/4 Cup (16 tbs) (FOR THE ONIONS) | |
| Chopped pecans | 1/4 Cup (16 tbs), toasted (FOR THE ONIONS) | |
| Sage leaves | 1 Tablespoon, minced (FOR THE ONIONS) | |
| Kosher salt and black pepper to taste | ||
| 4 center-cut pork chops (8-10 oz. each) | ||
| Vegetable oil | 2 Tablespoon (FOR THE CHOPS) | |
Directions
Melt butter in a saute pan over medium-high heat.
Add onions and sugar, saute 1 minute.
Cover pan; reduce heat to medium-low.
Simmer onions about 10 minutes.
Uncover pan and stir onions, scraping up brown bits from the pan.
Cook onions, uncovered, until they begin to caramelize.
Add bourbon; cook until almost all liquid is evaporated, 2-3 minutes.
Transfer onions to a bowl; stir in pecans, sage, salt, and pepper.
Keep onion mixture warm.
Season chops with salt and pepper.
Wipe out saute pan; add oil to pan.
Add chops to pan; turn burner to medium heat.
Cook chops until browned, about 5 minutes.
Flip chops.
Cover pan, reduce heat to low, and cook chops until an instant-read thermometer registers 155° near the bone, 7-10 minutes.
Remove chops from pan, tent with foil.
Let meat rest for 5 minutes.
Serve each chop with glazed onions and Creamy Potatoes & Peas.
Add onions and sugar, saute 1 minute.
Cover pan; reduce heat to medium-low.
Simmer onions about 10 minutes.
Uncover pan and stir onions, scraping up brown bits from the pan.
Cook onions, uncovered, until they begin to caramelize.
Add bourbon; cook until almost all liquid is evaporated, 2-3 minutes.
Transfer onions to a bowl; stir in pecans, sage, salt, and pepper.
Keep onion mixture warm.
Season chops with salt and pepper.
Wipe out saute pan; add oil to pan.
Add chops to pan; turn burner to medium heat.
Cook chops until browned, about 5 minutes.
Flip chops.
Cover pan, reduce heat to low, and cook chops until an instant-read thermometer registers 155° near the bone, 7-10 minutes.
Remove chops from pan, tent with foil.
Let meat rest for 5 minutes.
Serve each chop with glazed onions and Creamy Potatoes & Peas.
Chef
