Pork Chops in a Sweet Chili and Onion Sauce
This is a Rachel Ray recipe that I love. I usually make it with pork chops but the sauce works well with chicken too!
Ingredients:4 - 1 1/2 inch thick boneless center cut pork chops
1 large red or white onion, finely sliced
1 heaping tablespoon chili powder
1/2 tablespoon of ground cumin
2 garlic cloves, chopped
2 tablespoons brown sugar
2 cups of chicken stock or broth
2 tablespoons of butter
Preheat oven to 375 degrees
Preheat a large skillet over medium -high heat with EVOO. Season the pork chops with salt and pepper. Place pork chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer chops to a rimmed cookie sheet and place in the oven to finish off, 7 or 8 minutes, until the meat is firm to the touch but not tough. Remove from the oven and let the chops rest, covered with a piece of foil, for a few minutes.
While chops bake, return the skillet to the heat and add more EVOO, onions, chili powder, cumin, garlic, brown sugar, salt and pepper (to taste). Cook the mixture, stirring frequently, for 2 to 3 minutes. Add the chicken stock and simmer until reduced by half. Once reduced , turn off the heat and whisk in the cold butter. Transfer chops back into sauce and serve immediately.