BALSAMIC PORK CHOPS with ONIONS & ROSEMARY

Meal Menu Idea: 
Balsamic Pork Chops with Onions & Rosemary
Roasted Cauliflower

Photo credit: Jon Van Dalen

 BALSAMIC PORK CHOPS with ONIONS & ROSEMARY
Paleo / Whole 30 compliant
 
4 rib pork chops  (1-inch thick)
Sea salt and freshly ground pepper
Organic olive oil
1 sweet onion
3 cloves garlic
1/2 cup balsamic vinegar
1 Tablespoon raw honey (Whole 30-omit)
3 sprigs fresh rosemary
4 ounces uncured bacon slices (Whole 30 - use bacon without added sugar)
1 cup homemade beef broth
1 Tablespoon D'Artagnan (or homemade) veal demi-glace

* Season pork chops with S&P; set aside.
* Finely chop the onion.  Peel and mince the garlic.  Cut raw bacon into 1/2 inch pieces with a sharp knife or kitchen shears.  Remove rosemary leaves from two sprigs and chop.
* Heat a large cast iron skillet over medium heat, then add olive oil.
* Carefully place the pork chops in the pan and sear for 3 minutes; turn and sear the other side; Transfer to a platter.
* In the same pan, cook the bacon until crispy; remove to a paper towel lined plate.
* Add onion; saute until caramelized and tender; 10 minutes.
* Add garlic; stir it into the onions.
* Add vinegar, honey, chopped rosemary and bacon; simmer for 10 minutes to reduce.
* Stir in the broth and demi-glace; bring to a simmer.
* Add pork chops to the pan. Cook until meat thermometer inserted into the thickest part of the meat reads 145 degrees.  Remove to a serving platter.
* Spoon pan juices over the top, garnish with rosemary and serve.

** Refrigerate leftovers in covered glass container.

Original recipe: Williams Sonoma. Adapted to Paleo by w.lynne
Taste.  Enjoy.  Pass it on!