For the pork chops:
Heat a pan over medium high and add your choice of fat (I used ghee here. YUM.)
Liberally Season both sides of your chops with salt, pepper, onion powder, garlic powder, and Italian seasoning.
Drop them in the pan:
(I like to buy in bulk and butcher it myself just like my friend Sarah taught me. Easy and cheap!)
Allow them to develop a nice brown crust (for about 5-7 minutes) then flip and repeat on the other side. Don't worry about them cooking all the way through, we are going for crispness and color here.
When they are dark and gorgeous, drop 1/8 cup of water in the center of the pan to do a little deglazing of all of those bits. Then quickly cover and allow them to steam for 3-4 more minutes just until they are cooked through. They will be crispy on the outside but still juicy on the inside.
For the Onion Jam:
Peel onion, cut in half, then thinly slice and throw into a pan heated on medium with a fat of your choice.
Toss them around and let them get nice and golden. Patience is a virtue here.
When they get a little color on them toss in some salt, pepper and Herbs de Provence
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (48%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 137.3mg||42 %|
|Sodium 112.5mg||4 %|
|Potassium 785.1mg||21 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.7g|
|Protein 42.1g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 398
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