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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
Preheat oven to 400 degrees. Slice up your bacon and cook in a large skillet until done. Set Bacon aside.
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.
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.
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!!