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Pork Chops with Onion Compote

  • prep: 10 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 2 small onions, cut into 1/4-inch-thick slices
  • 4 bone-in pork chops (1 inch thick, about 9 ounces each)
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 cup dry white wine
  • 1 lemon, cut into wedges

Directions

  1. Step 1

    Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add onions, and cook until golden brown, about 25 minutes.

  2. Step 2

    Meanwhile, season chops generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Sear chops until golden brown, about 3 minutes per side. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.) Transfer to a serving plate. Let stand for 10 minutes.

  3. Step 3

    Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon over pork chops. Serve with lemon wedges.

Source
Martha Stewart Living, April 2008

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Reviews (4)

  • RebaMurff 24 Jul, 2014

    Once again, I was looking for a recipe for pork rib chops and this was awesome. I love that the chops go from stove top to oven and they came out perfectly. The onion compote is the most perfect topping, too. Definitely a keeper.

  • MaryDGinHP 21 Sep, 2013

    Really tasty and goodg

  • Cooney 1 Apr, 2009

    Why are my pork chops always hard as rocks???

  • geekygrandma 3 Apr, 2008

    The onion compote works great on chicken, also. The sweeter onions such as Maui or Vidalias work really good. If you're short on time, put the onions and other ingredients in with the meat (chicken or pork) then spoon on top for serving. I usually add a dash or so of sage or poultry seasoning for extra flavor.