Source: dLife

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

Servings

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

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.