Ingredients:
4 pork loin chops or 4 pork chops, 1 to 1 1/2 inches thick
2 tablespoons butter
1 tablespoon oil
salt & freshly ground black pepper
3 large onions, thinly sliced
1/3 cup madeira wine or 1/3 cup dry sherry
Directions:
BROWN THE CHOPS WELL ON BOTH SIDES IN A LARGE HEAVY SKILLET IN ONE TBS BUTTER AND THE OIL, COOKING 3 TO 4 MINUTES PER SIDE.
SEASON WITH SALT AND PEPPER, REMOVE TO A PLATTER, AND KEEP WARM.
ADD THE REST OF THE BUTTER TO THE PAN AND BROWN THE ONIONS LIGHTLY, TURNING OFTEN SO THEY DON’T STICK OR BURN.
RETURN THE CHOPS TO THE PAN AND ARRANGE THE ONIONS ON TOP OF THEM, REDUCE THE HEAT, COVER AND SIMMER FOR 10 MINUTES.
THEN ADD THE WINE AND SIMMER ANOTHER 10 MINUTES, OR UNTIL THE CHOPS ARE TENDER.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.