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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipeEnd your day on the perfect note with ourPork Chops with Balsamic Sweet Onions—a quick, but super delicious dinner packed with flavor. Antioxidant-rich sweet onions are caramelized in heart-healthy extra-virgin olive oil and dressed with earthy thyme. We amplified the flavor with balsamic vinegar and gave an unexpected punch of sweetness from golden raisins that plump up and get extra juicy. Nestling the protein-rich, perfectly seared boneless pork chops into the bed of onions doesn’t get any better—this is weeknight cooking at its finest. Continue reading for expert tips to ensure the pork chops cook up tender, juicy and flavorful, ingredient suggestions and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Allow the pork to come to room temperature for about 30 minutes before cooking. This step helps ensure the meat cooks evenly throughout and keeps it juicy and tender.In Step 1, we have you season the pork with salt. Salting ensures that the meat is evenly seasoned before being combined with the other ingredients and significantly enhances its flavor and texture.This recipe requires 2 cups of sweet onions. A medium-sized onion (about the size of a baseball or tennis ball) will yield approximately 2 cups, while a large onion (about the size of a softball) will provide around 3 cups. It’s best to use a measuring cup and loosely place the onion in it—there’s no need to pack it tightly.We chose to use golden raisins in this recipe because they are sweeter and moister than regular raisins. They make a difference but feel free to use whichever type of raisins you prefer.Nutrition NotesBoneless pork loin chopsare simply the cuts of a pork loin roast. They are an ideal protein for quick weeknight meals. Lean pork has impressive nutrition qualities above other proteins, most notably its B vitamin content. Pork has the highest amount of a B vitamin, called thiamin, which is essential for carbohydrate metabolism—breaking down carbohydrates to use for energy. It’s high in other B vitamins, as well as zinc, which is essential for a healthy immune system.Sweet onionsare, in fact, sweeter than Spanish or red onions because they have more natural sugars and a lower sulfur content. This quality takes away the sharp bite and smell that often accompanies onions, but also makes them ideal for caramelization. Make no mistake, though, they are still brimming with nutrition—fiber for a healthy microbiome and inflammation-fighting antioxidants.
Jump to recipe
End your day on the perfect note with ourPork Chops with Balsamic Sweet Onions—a quick, but super delicious dinner packed with flavor. Antioxidant-rich sweet onions are caramelized in heart-healthy extra-virgin olive oil and dressed with earthy thyme. We amplified the flavor with balsamic vinegar and gave an unexpected punch of sweetness from golden raisins that plump up and get extra juicy. Nestling the protein-rich, perfectly seared boneless pork chops into the bed of onions doesn’t get any better—this is weeknight cooking at its finest. Continue reading for expert tips to ensure the pork chops cook up tender, juicy and flavorful, ingredient suggestions and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Allow the pork to come to room temperature for about 30 minutes before cooking. This step helps ensure the meat cooks evenly throughout and keeps it juicy and tender.In Step 1, we have you season the pork with salt. Salting ensures that the meat is evenly seasoned before being combined with the other ingredients and significantly enhances its flavor and texture.This recipe requires 2 cups of sweet onions. A medium-sized onion (about the size of a baseball or tennis ball) will yield approximately 2 cups, while a large onion (about the size of a softball) will provide around 3 cups. It’s best to use a measuring cup and loosely place the onion in it—there’s no need to pack it tightly.We chose to use golden raisins in this recipe because they are sweeter and moister than regular raisins. They make a difference but feel free to use whichever type of raisins you prefer.Nutrition NotesBoneless pork loin chopsare simply the cuts of a pork loin roast. They are an ideal protein for quick weeknight meals. Lean pork has impressive nutrition qualities above other proteins, most notably its B vitamin content. Pork has the highest amount of a B vitamin, called thiamin, which is essential for carbohydrate metabolism—breaking down carbohydrates to use for energy. It’s high in other B vitamins, as well as zinc, which is essential for a healthy immune system.Sweet onionsare, in fact, sweeter than Spanish or red onions because they have more natural sugars and a lower sulfur content. This quality takes away the sharp bite and smell that often accompanies onions, but also makes them ideal for caramelization. Make no mistake, though, they are still brimming with nutrition—fiber for a healthy microbiome and inflammation-fighting antioxidants.
End your day on the perfect note with ourPork Chops with Balsamic Sweet Onions—a quick, but super delicious dinner packed with flavor. Antioxidant-rich sweet onions are caramelized in heart-healthy extra-virgin olive oil and dressed with earthy thyme. We amplified the flavor with balsamic vinegar and gave an unexpected punch of sweetness from golden raisins that plump up and get extra juicy. Nestling the protein-rich, perfectly seared boneless pork chops into the bed of onions doesn’t get any better—this is weeknight cooking at its finest. Continue reading for expert tips to ensure the pork chops cook up tender, juicy and flavorful, ingredient suggestions and more!
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4boneless pork loin chops or cutlets, about 1/2 inch thick, trimmed (1-1 1/4 pounds total)¾teaspoonkosher salt½teaspoonground pepper1tablespoonextra-virgin olive oil2cupsthinly sliced sweet onions1teaspoonchopped fresh thyme½cupunsalted chicken broth½cupwater¼cupgolden raisins3tablespoonsbalsamic vinegar1tablespoonbutter1tablespoonchopped flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
4boneless pork loin chops or cutlets, about 1/2 inch thick, trimmed (1-1 1/4 pounds total)
¾teaspoonkosher salt
½teaspoonground pepper
1tablespoonextra-virgin olive oil
2cupsthinly sliced sweet onions
1teaspoonchopped fresh thyme
½cupunsalted chicken broth
½cupwater
¼cupgolden raisins
3tablespoonsbalsamic vinegar
1tablespoonbutter
1tablespoonchopped flat-leaf parsley
DirectionsSprinkle 4 pork loin chops with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140°F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.Add 2 cups sliced onions and 1 teaspoon thyme to the pan; cook, stirring often, for 1 minute. Add 1/2 cup broth and 1/2 cup water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in 1/4 cup raisins and 3 tablespoons vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in 1 tablespoon butter. Serve the pork with the sauce, topped with 1 tablespoon chopped parsley.Frequently Asked QuestionsAbsolutely. Your butcher can quickly and easily remove the excess fat. You can also have them select chops and trim them to a consistent size and thickness. This is the simplest and most economical approach, as you pay only for what you need. However, if you prefer, you can easily trim the chops, and a good, sharp knife will make this task easier.We love cast-iron skillets, but it’s important to be aware that balsamic vinegar can react with the seasoning on your pan. This reaction may lead to a metallic taste in your food, especially if you simmer acidic dishes for an extended period. If you are particular about your cookware, this is something to keep in mind.We strongly recommend using a meat thermometer. Pork is safe to eat when its internal temperature reaches 145°F. If you notice some pink in the meat, that’s perfectly fine as long as it has reached a safe temperature.We would serve this dish with ourBest Mashed Sweet Potatoes,Creamy Mashed Cauliflower,Quick & Easy Green BeansorSimple Sautéed Spinach—delicious side dishes that are sure to complement the pork. For a more traditional option, try ourSeasoned Black-Eyed Peasalong with a slice ofCreole Skillet Cornbread. Additionally, a salad with apples or cranberries would be a refreshing addition like ourKale, Quinoa & Apple SaladorCranberry Salad.Allow the dish to cool before transferring it to an airtight container and then the refrigerator—it will last about 3 days. When it’s time to reheat it, add a splash of water if you feel it needs moisture. Cover the pan, heat it on medium and use a meat thermometer to check the pork chops. They should reach a safe temperature of 145°F.EatingWell Magazine, March 2019
Directions
Sprinkle 4 pork loin chops with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140°F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.Add 2 cups sliced onions and 1 teaspoon thyme to the pan; cook, stirring often, for 1 minute. Add 1/2 cup broth and 1/2 cup water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in 1/4 cup raisins and 3 tablespoons vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in 1 tablespoon butter. Serve the pork with the sauce, topped with 1 tablespoon chopped parsley.Frequently Asked QuestionsAbsolutely. Your butcher can quickly and easily remove the excess fat. You can also have them select chops and trim them to a consistent size and thickness. This is the simplest and most economical approach, as you pay only for what you need. However, if you prefer, you can easily trim the chops, and a good, sharp knife will make this task easier.We love cast-iron skillets, but it’s important to be aware that balsamic vinegar can react with the seasoning on your pan. This reaction may lead to a metallic taste in your food, especially if you simmer acidic dishes for an extended period. If you are particular about your cookware, this is something to keep in mind.We strongly recommend using a meat thermometer. Pork is safe to eat when its internal temperature reaches 145°F. If you notice some pink in the meat, that’s perfectly fine as long as it has reached a safe temperature.We would serve this dish with ourBest Mashed Sweet Potatoes,Creamy Mashed Cauliflower,Quick & Easy Green BeansorSimple Sautéed Spinach—delicious side dishes that are sure to complement the pork. For a more traditional option, try ourSeasoned Black-Eyed Peasalong with a slice ofCreole Skillet Cornbread. Additionally, a salad with apples or cranberries would be a refreshing addition like ourKale, Quinoa & Apple SaladorCranberry Salad.Allow the dish to cool before transferring it to an airtight container and then the refrigerator—it will last about 3 days. When it’s time to reheat it, add a splash of water if you feel it needs moisture. Cover the pan, heat it on medium and use a meat thermometer to check the pork chops. They should reach a safe temperature of 145°F.
Sprinkle 4 pork loin chops with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140°F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.
Add 2 cups sliced onions and 1 teaspoon thyme to the pan; cook, stirring often, for 1 minute. Add 1/2 cup broth and 1/2 cup water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in 1/4 cup raisins and 3 tablespoons vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in 1 tablespoon butter. Serve the pork with the sauce, topped with 1 tablespoon chopped parsley.
Frequently Asked QuestionsAbsolutely. Your butcher can quickly and easily remove the excess fat. You can also have them select chops and trim them to a consistent size and thickness. This is the simplest and most economical approach, as you pay only for what you need. However, if you prefer, you can easily trim the chops, and a good, sharp knife will make this task easier.We love cast-iron skillets, but it’s important to be aware that balsamic vinegar can react with the seasoning on your pan. This reaction may lead to a metallic taste in your food, especially if you simmer acidic dishes for an extended period. If you are particular about your cookware, this is something to keep in mind.We strongly recommend using a meat thermometer. Pork is safe to eat when its internal temperature reaches 145°F. If you notice some pink in the meat, that’s perfectly fine as long as it has reached a safe temperature.We would serve this dish with ourBest Mashed Sweet Potatoes,Creamy Mashed Cauliflower,Quick & Easy Green BeansorSimple Sautéed Spinach—delicious side dishes that are sure to complement the pork. For a more traditional option, try ourSeasoned Black-Eyed Peasalong with a slice ofCreole Skillet Cornbread. Additionally, a salad with apples or cranberries would be a refreshing addition like ourKale, Quinoa & Apple SaladorCranberry Salad.Allow the dish to cool before transferring it to an airtight container and then the refrigerator—it will last about 3 days. When it’s time to reheat it, add a splash of water if you feel it needs moisture. Cover the pan, heat it on medium and use a meat thermometer to check the pork chops. They should reach a safe temperature of 145°F.
Frequently Asked Questions
Absolutely. Your butcher can quickly and easily remove the excess fat. You can also have them select chops and trim them to a consistent size and thickness. This is the simplest and most economical approach, as you pay only for what you need. However, if you prefer, you can easily trim the chops, and a good, sharp knife will make this task easier.
We love cast-iron skillets, but it’s important to be aware that balsamic vinegar can react with the seasoning on your pan. This reaction may lead to a metallic taste in your food, especially if you simmer acidic dishes for an extended period. If you are particular about your cookware, this is something to keep in mind.
We strongly recommend using a meat thermometer. Pork is safe to eat when its internal temperature reaches 145°F. If you notice some pink in the meat, that’s perfectly fine as long as it has reached a safe temperature.
We would serve this dish with ourBest Mashed Sweet Potatoes,Creamy Mashed Cauliflower,Quick & Easy Green BeansorSimple Sautéed Spinach—delicious side dishes that are sure to complement the pork. For a more traditional option, try ourSeasoned Black-Eyed Peasalong with a slice ofCreole Skillet Cornbread. Additionally, a salad with apples or cranberries would be a refreshing addition like ourKale, Quinoa & Apple SaladorCranberry Salad.
Allow the dish to cool before transferring it to an airtight container and then the refrigerator—it will last about 3 days. When it’s time to reheat it, add a splash of water if you feel it needs moisture. Cover the pan, heat it on medium and use a meat thermometer to check the pork chops. They should reach a safe temperature of 145°F.
EatingWell Magazine, March 2019
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Nutrition Facts(per serving)246Calories12gFat15gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
