Prep time: 15 min. | Cook time: 1 hour | Total: 1 hour 15 min

Ingredients:

• 1½ tsp lemon juice
• 1 tsp brown sugar
• 1 tsp garlic, minced
• chicken broth, warm, separated into 2 TBSP and ½ cup
• 1 tsp olive oil
• 2 TBSP butter, separated into 1 TBSP portions
• 1 medium red onion, sliced
• salt and pepper, to taste
• 4 pork chops, about 1 ½ inch thick, butterflied
• 2 oz goat cheese
• flour, to dust
• 1 TBSP butter
• 2 TBSP heavy cream, room temperature
• 2 TBSP fresh parsley, chopped

Directions:

1. Preheat over to 350º F
2. Mix lemon juice, brown sugar, garlic, 2 TBSP chicken broth, and 1 TBSP olive oil in a small bowl, set aside
3. Melt olive oil and butter in medium oven-proof sauce pan over medium high heat
4. Add onion, stirring constantly about 20 min.
5. Slowly add ½ cup chicken broth in small portions, cooking until evaporated
6. Season pork chops with salt and pepper & spread goat cheese inside pork chops
7. Add caramelized onions to each pork chops, leaving some behind in the pan
8. Deglaze the onion pan with lemon juice mixture, scrapping up onions and bits from the bottom, let simmer
9. Close pork chops and lightly coat with flour
10. Melt 1 TBSP butter in a clean sauce pan
11. Cook pork chops until golden brown, about 3 min on each side
12. Transfer pork chops to the oven-proof pan with onion and lemon mixture, bake in oven for 20 min. or until cooked through
13. Remove pan from oven and place back on medium low heat.
14. Remove pork chops and set aside, keeping warm
15. Whisk heavy cream into onion pan, cook until bubbling
16. Add parsley and spoon over pork chops

Makes 4 servings

Nutrition: 537 calories, 35 g fat (15 saturated), 4 g carbs, 46 g protein, 645 mg sodium