Ingredients
4 boneless pork loin chops (6 ounces each)3/4 teaspoon salt, divided1/2 teaspoon pepper3 tablespoons butter, divided1 large red onion, halved and thinly sliced2/3 cup balsamic vinegar2 teaspoons brown sugar1/2 teaspoon dried rosemary, crushed
Preparation
Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm.
In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half.
Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.
