Pork Chops With Onion Compote |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Marth Stewart. April 2008. Ingredients:
5 tablespoons extra virgin olive oil |
2 small onions, cut into 1/4-inch-thick slices |
4 pork chops (1 inch thick, about 9 ounces each) |
coarse salt & freshly ground black pepper, to taste |
1/4 cup dry white wine |
1 lemon, cut into wedges |
Directions:
1. Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat.
2. Add onions, and cook until golden brown, about 25 minutes.
3. Meanwhile, season chops generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat.
4. Sear chops until golden brown, about 3 minutes per side. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.) Transfer to a serving plate. Let stand for 10 minutes.
5. Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon over pork chops.
6. Serve with lemon wedges.
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