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