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I love pork chops. I love bacon. I love carmelized onions. So, why not put them all together?
This was something I cooked on a whim this past weekend when I was trying to figure out something lower carb for my boyfriend and I to eat for dinner, since we had a pretty high-carb breakfast (we had these sweet potato pancakes, topped with homemade applesauce, then topped with homemade paleo coconut whipped cream! And it was delicious!).
I used bone-in pork chops since they are thick and seem to come out more tender, but it was a little difficult to eat since the pork chops are smothered and it’s hard to see where the bone is when you are eating it. I think next time I will just use the large boneless pork-chops.
- 2 thick cut Pork-Chops
- 1 medium yellow onion
- 4 slices of Bacon
- 2 Tbsp Balsamic Vinegar
- Salt to taste
- pepper to taste
- garlic powder to taste
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Preheat oven to 400 degrees. Slice up your bacon and cook in a large skillet until done. Set Bacon aside.
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Sprinkle each side of the pork chops with salt, pepper and garlic powder and brown them in the pan with the bacon grease, about 2-3 minutes on each side.
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Slice your onion. Heat the balsamic vinegar in a pan and place your sliced onion in the pan. Cook the onion on medium heat, stirring frequently, until the onions are carmelized and opaque.
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Place pork-chops into a baking dish and top with the bacon, then the carmelized onions. Place in the oven and cook for 10-15 minutes, until pork-chops are cooked through. Serve and enjoy!
I served these with mashed cauliflower (which is pretty simple–steam some cauliflower, chop in a food processor until it’s a mash, and add salt and pepper to taste), and some roasted broccoli. I used this recipe for the broccoli, and it is now one of my favorite ways to eat broccoli!!
