These Balsamic Caramelized Onion Pork Chops are a great 30 minute one-pan dish that makes them perfect for weeknight dinner. Pork chops are seared and then coated in a rich balsamic sauce that's packed with sweet caramelized onions.
1tbsphoney (or 2 medjool dates soaked in hot water for 5 minutes for Whole30)
1/4cupchicken stock
2tbspbalsamic vinegar
1tbspdijon mustard
1tspthyme
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 Celsius)
Pat the pork chops dry with a paper towel and then season them on both sides with 1/4 tsp salt and pepper.
Heat the oil in a cast iron skillet on medium high heat and add the pork chops. Leave the pork chops to sear for 2 minutes without touching them so that they form a nice golden crust before flipping and cooking for another 2 minutes on the other side. Remove the cooked pork chops from the pan and set aside on a plate.
Lower the heat to medium and then add in the onions and garlic. Sprinkle with 1/4 tsp salt and leave to cook for 10 minutes. The onions should be golden in colour and begin to caramelize.
While the onions are cooking, to a blender or nutribullet container combine the honey or medjool dates, chicken stock, balsamic vinegar and mustard and blend until completely smooth.
Pour the sauce into the pan and stir so that the onions are well coated. Return the pork chops to the pan and spoon some of the onions overtop. Bake in the oven for 6-8 minutes until the pork chops have an internal temperature of 140-145 degrees Fahrenheit. Garnish with 1 tsp of thyme before serving.