Pork Loin with Balsamic Caramelized Onions

I saw this recipe on Becke's page, and since I had some pork loin chops in the fridge, I had to make it. Let me say, at the end I was eating the onions by themselves out of the pot, it was so good. I will definitely make this again (like tomorrow..).

Anyway, here are the steps. (I was really into the pictures today)

First, you've got to have the chops. I had these extra thick ones, emphasized by the "Thick" sticker, from Giant Eagle.



I sliced only 2 pretty small onions, since I was only making 2 chops. I wish I would have sliced more now! Oh, and make note of my semi-new knife. It is his first appearance on the blog, even though I couldn't cook without him!



I browned the chops in my stainless stock pot in about 2ish tablespoons of olive oil. They look overbrowned, but they weren't. They had a nice crust, and were tender and juicy inside. Yumm...



After chops were done, I took them out of the pan and added a tablespoon of butter and the onions. I covered them (as I have heard THE Julia describe) to cook for about 15-20 minutes, then took the lid off until they were soft and sticky, like in the picture. Then I added a tablespoon of balsamic vinegar.



I put the chops back in the pan and covered them while I finished the red smashed potatoes and of course, broccoli.



I know this picture is a little blurry, but I took 3 in total, and the other two were actually worse! I guess I was just excited to eat, lol.



In conclusion, I followed Becke's recipe, and this was the best meal I have had in awhile. Probably since the Chicken with 40 Cloves of Garlic. I can't wait to make this again! Thanks for a great meal idea, Becke!