Categories: Pork
Ingredients
- 4 boneless pork chops, trimmed
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp. olive oil
- 2 cups thinly sliced sweet onions
- 1 tsp chopped fresh thyme
- 1/2 cup chicken broth
- 1/2 cup water
- 1/4 cup golden raisins
- 3 tbsp. balsamic vinegar
- 1 tbsp. butter
- 1 tbsp. chopped parsley
Directions
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Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until cooked through, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.
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Add onions and thyme to the pan; cook, stirring often, for 1 minute. Add broth and water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in the raisins and vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in butter. Serve the pork with the sauce, topped with parsley.