Pork Chops Lyonnaise
Serve this tasty dish with mashed potatoes to absorb the flavorful juices.
8 pork chops
salt and pepper to season
8 cups finely chopped onions (about 2 pounds)
3 Tbs apple cider vinegar
3 Tbs dry white wine
1 sprig fresh thyme or 1 tsp dried thyme
Trim any excess fat from chops, season with salt and pepper and set aside. Melt a little of the trimmed pork fat in a large heavy skillet, add onions and cook until starting to brown. Remove from pan and keep warm. Add chops to skillet and cook until done, approximately 10 to 12 minutes depending on thickness. Remove chops to heated platter and tent with foil to keep warm. Add vinegar and wine to pan bringing to boil while scrapping up any browned bits from the bottom of the pan. Reduce liquid by half, then stir in onions and season with salt and pepper to taste adding the thyme last. Cook while stirring for 3 to 4 minutes. Remove thyme sprig if using fresh thyme, then pour the onion mixture over the pork chops and serve.
Yield: 4 to 8 servings depending on size of pork chops
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