Ingredients: |
Ingredients: 1 tablespoon salted butter
3 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
4 (½-inch thick) boneless pork chops (about 1 pound)
1½ teaspoons kosher salt
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon freshly cracked black pepper
¼ cup minced fresh basil, plus more for serving
⅓ cup grated Parmesan, plus more for serving
1 teaspoon sugar
1 teaspoon vinegar raw apple cider
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Directions: |
Directions:Heat the butter and 1 tablespoon of the olive oil in a medium nonstick skillet over medium heat. Once the butter is melted, add the onions. Reduce the heat to medium-low, cook, stirring occasionally, until golden and caramelized, 40-50 minutes.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the pork chops dry with paper towels. Season all over with the salt. Once the oil is glistening, add the pork chops and cook until golden brown, 3-4 minutes per side. Transfer the pork to a plate.
Add the remaining 1 tablespoon of olive oil to the skillet. Once the oil is glistening, add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, pepper, basil, parmesan, sugar, and vinegar and bring to a simmer. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
Return the pork to the skillet with the sauce. Reduce the heat to low, cover and simmer for 15-20 minutes, or until pork is tender and cooked through.
Serve the pork chops and sauce over pasta, if using. Top with caramelized onions, basil and parmesan. |
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