Balsamic Pork Chops with Carmelized Onions

Balsamic vinegar simmers with caramelized onions for a sweet and sour velvety sauce for pork chops. Pounded to tenderize rather than flatten, the pork is seasoned boldly with black pepper before crisping in a skillet. Quick enough to pull off on a weeknight, this main course will impress guests, too.

3 Tbsp. vegetable oil, divided
1 small (7 oz) yellow onion, thinly sliced (~ 1¾ cups)
4 (10 oz, 1" thick) rib-cut pork chops, bone-in
2 tsp. sea salt, divided
1¼ tsp. black pepper, freshly ground, divided
¼ cup all-purpose flour, unbleached
⅓ cup water
2 Tbsp. red wine vinegar
3 Tbsp. pure honey
1 tsp. fresh rosemary, finely chopped
¼ tsp. crushed red pepper
½ cup balsamic vinegar
3 Tbsp. heavy whipping cream
2 Tbsp. butter
cooked polenta
cooked leafy greens

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat 1 Tbsp. of the oil in a 12" skillet over medium. Add onion; cook, stirring occasionally, until softened and translucent, about 3 minutes. Reduce heat to medium-low; cook, stirring occasionally, until onion begins to caramelize to a deep golden brown, 12-15 minutes. If onion starts to stick to skillet or brown too quickly, add a splash of water to skillet as needed.

While onion cooks, working with 1 pork chop at a time, place chops in a large ziplock plastic freezer bag. Using the pointed side of a meat mallet, lightly pound chops to soften. Set aside.

Remove skillet with caramelized onion from heat, transfer onion to a medium bowl. Wipe skillet clean. Sprinkle chops evenly with 1½ tsp. of the salt and 1 tsp. of the black pepper. Sprinkle evenly with flour on both sides and shake off excess. Add 1 Tbsp. of the oil to skillet and heat over medium-high until shimmering. Add 2 chops to skillet; cook until golden brown and an instant-read thermometer inserted into thickest portion of meat registers 135°F, 3-4 minutes per side. Using tongs, transfer chops to a wire rack set inside a rimmed baking sheet and place in preheated oven to keep warm. Repeat cooking process with remaining 1 Tbsp. oil and 2 chops.

Without wiping skillet clean, return caramelized onion to skillet. Add ⅓ cup water and red wine vinegar; cook over medium-high, scraping bottom of skillet to loosen any browned bits. Stir in honey, rosemary, crushed red pepper and remaining ½ tsp. salt and ¼ tsp. black pepper; cook, stirring occasionally, until sauce thickens and reduces by about half, 2-3 minutes. Add balsamic vinegar and bring to a boil over medium-high. Reduce heat to medium and boil, stirring occasionally, until slightly reduced, about 1 minute.

Remove from heat; stir in cream. Add butter, 1 Tbsp. at a time, swirling skillet and stirring mixture until butter is emulsified and sauce has slightly thickened. Season sauce with additional salt and black pepper to taste.

Divide chops evenly over a bed of polenta among 4 plates; spoon balsamic sauce evenly over chops. Serve alongside cooked leafy greens.

Makes 4 servings.