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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pan Seared Pork with Sweet Onions and Herbs

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	300.6

Total Carbs	10.1 g

Dietary Fiber	1.7 g

Sugars	4.1 g

Total Fat	16.2 g

Saturated Fat	4.5 g

Unsaturated Fat	2.4 g

Potassium	515.8 mg

Protein	22.1 g

Sodium	429.7 mg

Dietary Exchanges 16.2 Fat, 1.3 Vegetables, 3.0 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each boneless pork chops 0.25
0 1/4 tsp black pepper 0.5
0 1/2 tsp ground oregano 1.5
1 1/2 tbsp canola oil 2.0
2 cup Onion, vidalia, fresh, chopped 0.6667
0.6667 cup white wine 2.0
2 tbsp fresh thyme 2.0
2 tbsp chopped parsley

Directions

Season the pork chops with the pepper and sage.
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.
Remove the pork chops from the pan, place on a platter, and cover with foil.
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.
Reduce heat to medium low. Add the wine, scraping to loosen the browned bits on the bottom of the pan.
Simmer until the liquid is slightly reduced and thickened, about 5 to 10 minutes.
Stir in the thyme.