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Extra Juicy Pork Chops

September 17, 2017



This pork dish is a winner in our house. Its been in the rotation for a LONG time. The simple combination of flavors makes it a favorite, AND its easy to cook. Does it get better? I don't think so.  






  • 4 1" thick pork chops

  • 1 T olive oil

  • 1 red onion, sliced

  • 1 c. white wine

  • I2 t. fresh thyme leaves

  • 1/2 t. sugar

  • 1 T butter

  • salt/pepper


  1. Season both sides of the chops with salt/pepper

  2. Heat olive oil in skillet over medium/high heat

  3. Add chops and reduce to medium

  4. Cook tunil browned and juices run clear (about 10 min) turning only once

  5. Transfer to a plate and tent with foil

  6. Pour off extra grease and add onion the same pan, cook for 3 min

  7. add wine and thyme, increase heat to boiling.

  8. reduce heat and summer until reduced by half (about 3 minutes)

  9. Stir in sugar, butter and any juices accumulated from pork chops

  10. Serve with onions and pan juices spooned on top



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