Balsamic Braised Pork Chops with Caramelized Onion and Apple Jam
Makes 2 servings
- 2 bone-in pork chops
- Freshly ground pepper
- 2 Tbsp. grass-fed butter, divided
- 3 medium or 6 small red onions, sliced 1/4 inch thick
- 1 large organic apple, sliced into 1/4 inch matchsticks (I used Fuji.)
- 1 large clove garlic, minced
- 1/4 cup good-quality balsamic vinegar
- 1 tsp. fresh thyme, plus more for garnish
- In a large stainless steel sauté pan over medium heat, warm 1 tablespoon butter. Add the onion and apple slices and partially cover the pan. Cook, stirring occasionally, until fully caramelized and tender, about 45 minutes. Add the garlic and cook for 30 seconds. Stir in the vinegar and thyme. Cook until the liquid is thickened and reduced by half, 5-7 minutes.
- Meanwhile, season the pork with salt and pepper. In a separate sauté pan over medium-high heat, warm 1 Tbsp. butter and swirl around the pan. Add the pork tenderloins and cook 3 to 4 minutes per side, or until the internal temperature of the pork registers 140-145°F.
- Serve the pork with the caramelized onions and apples. Garnish with chopped fresh thyme and serve immediately.