Pork Chops Braised with Herbs and Onions

Ingredients

• 3 tbsp extra-virgin olive oil
• 4 about 4 ounces each center-cut pork loin chops, trimmed of fat
• salt and freshly ground black pepper, to taste
• 1 large onion, peeled and thinly sliced
• 1 tbsp 1 teaspoon dried chopped fresh sage
• ½ tbsp 1/2 teaspoon dried fresh thyme
• ½ tbsp 1/2 teaspoon dried chopped fresh rosemary
• ½ cup dry vermouth or white wine
• chopped parsley for garnish

Method

1. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Season the pork chops with salt and pepper on both sides and add to the pan. Brown on both sides, then remove to a plate.
2. Add the remaining oil to the pan and heat again. Add the onions and cook, stirring, until well coated with oil and starting to soften. Stir in the herbs and mix well.
3. Return the chops to the pan, laying onto the onion mixture. Pour the vermouth or wine over, cover the pan and cook, stirring occasionally, until the pork is just done to your taste (about 20 minutes) and the onions are sweet and soft. Garnish with fresh parsley and serve hot.

Notes

Braising brings out sweetness in the onions and more of a fall flavor from the pork. Serve with garlic-flavored mashed potatoes and steamed green beans. Serves 4.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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