Ingredients:

4 bone pork loin chops (1″- 11/2″ each) {I used French cut but any bone in will work}

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1 tablespoon fresh rosemary, diced

1 tablespoons butter {use ghee for paleo and whole30}

2 tablespoons extra virgin olive oil

1 large red onion, halved and thinly sliced

1/2 cup balsamic vinegar

1 tablespoon honey

Directions:

Preheat oven to 350°

Evenly sprinkle each side of pork chops with salt, pepper and rosemary.

In a large heavy oven safe skillet, add butter and olive oil over medium high heat. {you don’t want oil popping but your chops should sizzle immediately when you add them}

Add chops to skillet and cook until browned 3-4 minutes, flip and cook till other side is browned. Remove and set aside on plate.

In the same skillet, add onion and toss in juices to coat and brown. Cooking for a minute, add vinegar and honey. Sauce will sizzle and bubble and should start to cook down. Reduce heat if you have too much splattering.

Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops. You want the internal temperature on your pork chops to be 145°

Remove from oven, plate and spoon glaze and roasted red onion over top of chops.

Nutritional Information:

Calories 425

fat  186

carbohydrate 70

protine 143.6