Two large bone-in thick cut pork chops (approx: 1 ½ inches thick)
One large sweet onion quartered
Two tablespoons of olive oil
Four tablespoons of Old Bay Seasoning
Two tablespoons of All-Purpose flour
One cup of good quality balsamic vinegar
Two large sprigs of fresh rosemary
Two cloves fresh garlic sliced
Two Tablespoons of capers (rinsed)
Coat chops on both sides with flour and Old Bay Seasoning ant set aside.
Heat one tablespoon of olive oil in a medium, heavy, non stick skillet.
Add onions and cook on low heat until the onions are dark brown and have caramelized.
Remove onion from skillet and set aside. Add remaining olive oil, increase heat to medium high and sear chops on both sides until brown.
Deglaze pan by slowly pouring in balsamic vinegar. Place one sprig of rosemary over each chop, spoon onions and capers over the chops. Add garlic to the pan sauce, turn heat to low and gently simmer until chops are done.
Be careful not to overcook chops. Cook to an internal temperature of 150.
Let chops rest ten minutes before serving. Serve with wild rice.
– Janis Merrill-Gipson,
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, an art collector, a jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.