Perfect Chops and Bourbon Glazed Onions
|Unsalted butter||2 Tablespoon|
|Sliced onions||2 Cup (32 tbs)|
|Bourbon||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
|Minced sage leaves||1 Tablespoon|
|Kosher salt||To Taste|
|Black pepper||To Taste|
|Center cut pork chops||10 Ounce (4 Pieces)|
|Vegetable oil||2 Tablespoon|
Melt butter in a saute pan over medium-high heat.
Add onions and sugar, saute 1 minute.
Cover pan; reduce heat to medium-low.
Simmer onions about 10 minutes.
Uncover pan and stir onions, scraping up brown bits from the pan.
Cook onions, uncovered, until they begin to caramelize.
Add bourbon; cook until almost all liquid is evaporated, 2-3 minutes.
Transfer onions to a bowl; stir in pecans, sage, salt, and pepper.
Keep onion mixture warm.
Season chops with salt and pepper.
Wipe out saute pan; add oil to pan.
Add chops to pan; turn burner to medium heat.
Cook chops until browned, about 5 minutes.
Cover pan, reduce heat to low, and cook chops until an instant-read thermometer registers 155° near the bone, 7-10 minutes.
Remove chops from pan, tent with foil.
Let meat rest for 5 minutes.
Serve each chop with glazed onions and Creamy Potatoes & Peas.