Ingredients

The following ingredients have 4 Servings
  • 4 bone pork loin chops (1"- 11/2" each {I used French cut but any bone in will work})
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh rosemary (diced)
  • 1 tablespoons butter {use ghee for paleo and whole30}
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion (halved and thinly sliced)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey

Instruction

  • Preheat oven to 350°
  • Evenly sprinkle each side of pork chops with salt, pepper and rosemary.
  • In a large heavy oven safe skillet, add butter and olive oil over medium high heat. {you don’t want oil popping but your chops should sizzle immediately when you add them}
  • Add chops to skillet and cook until browned 3-4 minutes, flip and cook till other side is browned. Remove and set aside on plate.
  • In the same skillet, add onion and toss in juices to coat and brown. Cooking for a minute, add vinegar and honey. Sauce will sizzle and bubble and should start to cook down. Reduce heat if you have too much splattering.
  • Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops. You want the internal temperature on your pork chops to be 145°
  • Remove from oven, plate and spoon glaze and roasted red onion over top of chops.