Source: dLife

Sweet Vidalia onions are the perfect complement to these juicy pork chops.

Servings

4 boneless pork chops
0.25 tsp black pepper , ground
0.5 tsp ground oregano , 1/4-1/2 tsp
1.5 tbsp canola oil , divided
2 cup Onion, vidalia, fresh, chopped , large, cut into thin slices
0.67 cup white wine , dry white wine
2 tbsp fresh thyme , chopped (or 1 teaspoon dried )
2 tbsp chopped parsley

1 Season the pork chops with the pepper and sage.
2 Heat 1/2 tablespoon canola oil in a large skillet over medium heat. Brown the pork chops in the pan for 8 minutes on each side.
3 Remove the pork chops from the pan, place on a platter, and cover with foil.
4 Add the remaining 1 tablespoon canola oil and the onion slices to the skillet. Cook over medium-high heat 10 to 15 minutes or until golden.
5 Reduce heat to medium low. Add the wine, scraping to loosen the browned bits on the bottom of the pan.
6 Simmer until the liquid is slightly reduced and thickened, about 5 to 10 minutes.
7 Stir in the thyme.

n/a