Grilled Thyme Pork Chops with Caramelized Vidalia Onions

Here’s another very tasty pork dish! Cooking the pork just until it’s perfectly tender and not overdone is the way to go here…it’s topped with caramelized vidalia onions and served with a side of creamy mashed potatoes…comfort food at its finest on this chilly Autumn day!

Grilled Thyme Pork Chops with Caramelized Vidalia Onions
4 boneless pork chops
extra virgin olive oil
1/2 tablespoon dried thyme leaves
salt & fresh ground pepper
2 vidalia onions, sliced
2 tablespoons apple cider vinegar
1 tablespoon sugar
6 medium potatoes, peeled & diced
1/2 cup milk

Season the pork chops on both sides with a drizzle of extra virgin olive oil, thyme, salt & pepper. Allow to marinate while the onions are caramelizing. Place potatoes in a pot of cold water. Bring to a boil, reduce heat and simmer until potatoes are tender. Drain potatoes and place back into pot along with the milk and 2-3 tablespoons butter. Mash until creamy.

Heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter along with the sliced vidalia onions in a medium sauce pan. Cook on medium-low heat for ten minutes. Add 1/2 teaspoon salt, dash of fresh ground pepper, the apple cider vinegar and sugar. Stir until combined. Put a lid on the pan and continue cooking until onions are caramelized ~ another 10 minutes or so. Meanwhile, heat a grill pan on high heat. Spray with cooking spray and sear the pork on the first side 3 minutes. Flip pork over and cook for 3-4 minutes. Remove from the pan, place in a shallow dish and cover with aluminum foil. Allow to rest a few minutes to redistribute the juices.

Serve Thyme Pork Chops alongside a scoop of creamy mashed potatoes and caramelized vidalia onions! So good you don’t even need a gravy!


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