Friday, November 22, 2013

Pork Chops with Chive Butter and Balsamic Roasted Onions

Happy Friday! It's rainy, miserable day here in SECT, which just begs for some hot chocolate and a marathon of some sort. Star Wars, Lord of the Rings or Harry Potter...decisions, decisions. I can recite every word of every Star Wars movie in my sleep, so I'm thinking I should branch out a bit. I've never read the Harry Potter books, but I've seen bits and pieces of the movies, so I may sit down for that.

Anyway, this is a super simple recipe that is really, really tasty. Heath looooves roasted onions, so that was his favorite part, but I loves the chive butter. Any type of butter really, and I'm happy.

I used boneless pork chops because that's what was out at the commissary at the time, but you can absolutely use bone-in. Heath prefers bone-in because the flavor is a little better, but I'll take either one. Jesse loves all kinds of pork chops, so he's easy to please.

Ok guys, I'm gonna hop in the shower, pick a movie to watch, and wait for Comcast to come and fix my home phone which hasn't worked for over two weeks cause Comcast has the WORST equipment ever (this will be my 3rd phone modem and I've had four DVR boxes...complete garbage).

Have a great weekend and I'll see ya next week!


'Pork Chops with Chive Butter and Balsamic Roasted Onions'
Source: Adapted from BS In The Kitchen


2 small red onions
balsamic vinegar
4 boneless pork chops
1 tablespoon olive oil
salt & pepper
2 tablespoons chopped chives
1 clove of garlic (halved)
1 tablespoons butter


1. Heat oven to 450F.

2. Slice both onions into fourths. Place them in a roasting pan with the sliced sides facing up. Season with salt and pepper, then drizzle with balsamic vinegar. Roast onions for about 20 minutes, or until soft and caramelized.

3. Meanwhile, heat olive oil in a large skillet on medium-high heat. Season both sides of the pork chops with salt & pepper.

4. Place chops in the heated skillet, cooking for about 5-8 minutes (or until golden brown) on one side. Flip and continue cooking for about 3 more minutes. Remove chops to a plate and cover to keep warm.

5. Reduce the heat to medium. Place a tablespoon of butter in the skillet along with the chives and garlic. Heat until butter has melted and begins bubbling and turning brown. Drizzle butter over pork chop and serve with roast onions.


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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife