Inexpensive and available everywhere, pork chops are a great option throughout the year. The other ingredients are common pantry items and take little time to throw together for a weeknight meal.
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 boneless pork chops, (1 lb/450 g total)
2 tsp (10 mL) olive oil
Sweet and Sour Onion:
1 tbsp (15 mL) olive oil
1 large red onion, thinly sliced
1/4 cup (60 mL) sherry vinegar
2 tbsp (30 mL) granulated sugar
2 fresh thyme sprigs
1 pinch salt
1 pinch pepper
Sweet and Sour Onion: In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.
Add vinegar, sugar, thyme sprigs, salt and pepper; cook over medium-low heat until onion is caramelized, about 15 minutes. Discard thyme.
Meanwhile, combine brown sugar, paprika, garlic powder, cumin, salt and pepper; rub onto both sides of pork chops.
In large skillet, heat oil over medium heat; cook pork chops until juices run clear when pork is pierced and just a hint of pink remains inside, 3 to 4 minutes per side. Serve topped with onion mixture.
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