Pork Chops with Cider and Onion
- 1 tablespoon plus 2 teaspoons butter or margarine, divided
- 1 3/4pound medium Spanish onion, thinly sliced
- 1 teaspoon salt, divided
- 1/2 cup chicken broth
- 1/4 cup cider vinegar
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon whole-grain mustard
- 4 rib pork chops, about 1 inch thick (2-1/2 lbs.)
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- Fettuccine (optional)
1. Heat 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat for an electric stovetop (medium heat for gas). Add onion; cover and cook 10 to 12 minutes, until golden, stirring once. Sprinkle onion with 1/2 teaspoon salt; cook 3 to 4 minutes more, until caramelized. Add broth, vinegar, brown sugar and mustard; bring to boil. Reduce heat slightly and cook 3 minutes. Transfer to bowl; wipe out skillet with paper towels.
2. Sprinkle chops with remaining 1/2 teaspoon salt and pepper. Heat oil in same skillet 1 to 2 minutes over medium-high heat. Add pork and brown 1 minute per side. Cover and cook 5 minutes, then turn chops and cook 5 to 6 minutes more, until an instant-read thermometer inserted 1-1/2 inches deep into side of each chop registers 160 degree F. Spoon onion sauce over pork; cover and cook 1 minute. Dot onion with remaining 2 teaspoons butter. Remove skillet from heat; cover and let stand 2 minutes. Transfer chops to a serving platter. Serve with fettuccine, if desired. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)34,
- sat. fat(g)12,
- Percent Daily Values are based on a 2,000 calorie diet
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