The week is not complete until I have made pork chops. It’s a staple diet once a week in my home although an argument ensued because I had to cut the fat off for this recipe. Never mind, I grilled his crackling separately in the oven 😊
6 pork chops, fat trimmed
1 tsp green onion seasoning
1 tsp garlic salt
1 teaspoon black pepper
¼ tsp 5 spice powder
2½ tablespoons butter, divided
½ cup diced red onion
¾ cup balsamic vinegar
1 tblsp brown sugar
½ teaspoon dried thyme
Pat pork chops dry with a paper towel and sprinkle evenly with green onion seasoning, garlic salt, pepper and 5 spice powder on both sides.
In a large skillet, melt 1½ tablespoons of butter and brown pork chops; remove from skillet and keep warm.
In the same skillet, melt 1 tablespoon butter and saute onions until tender.
Stir in vinegar, brown sugar and thyme.
Bring to a boil and cook until liquid is reduced to half.
Add the pork chops back to the skillet and cook for an additional 3-4 minutes, turning once halfway through.
Once the internal temperature has reached 145 degrees, remove from skillet and allow to stand for about five minutes before serving.
Top with leftover onion and balsamic glaze left in the skillet.
You can serve with whatever you like.
I served up the usual suspects, rice, potato wedges, filled gem squash halves
Recipe Credit: (Adapted from) Simply Being Mommy
Prepared, tried and tested by: Melanie Kramar
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