Recipes

Ingredients

• 3 tablespoons olive oil (divided ( or as needed))
• 4 bone-in pork loin chops
• Kosher salt and freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 1 cup diced onions
• 2 cloves garlic (minced)
• 1 cup low-sodium beef broth
• 3 tablespoons light brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

Instructions

1. Heat 2 tablespoons olive oil in a large heavy skillet over MEDIUM-HIGH heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme. Transfer browned chops to a plate and set aside.
2. Drain grease from pan and add remaining tablespoon of olive oil. Reduce heat to MEDIUM and add onions to pan. Cook and stir for about a minute and then add garlic. Cook until onions are softened and lightly browned, being careful not to burn the garlic. Add the broth, brown sugar, balsamic viengar, Dijon, and Worcestershire sauce to the pan and cook, stirring for about a minute. Add the chops back to the pan, nestling them into the sauce. Increase heat and bring mixture to a boil. Cover the pan, reduce the heat, and cook over LOW heat for about 45 minutes to 1 hour, or until the pork chops are fork-tender.