Path: swen.emba.uvm.edu!attmt1!attmtf!attmt2!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!newsxfer.visi.net!sunqbc.risq.qc.ca!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Pork Chops with Red Onions Followup-To: rec.food.cooking Date: 12 Feb 1999 20:52:43 -0700 Organization: @Home Network Lines: 33 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36C41B24.CA80D0B1@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30939 Pork Chops with Red Onions . 2 tsp. extra virgin olive oil 4 6 ounce boneless pork chops 2 medium red onions, thinly sliced 4 whole cloves 1 tsp. sugar 1/2 tsp. fennel seed 1/4 cup Merlot wine 3 Tbs. water Preheat oven to 3750F. Heat oil in a heavy non-reactive ovenproof skillet over medium high heat. Season pork chops with salt and pepper to taste. Sear pork 2 minutes per side or until lightly browned. Transfer pork chops to a platter. Reduce heat to medium. Using same skillet, saute onions, sugar,cloves, and fennel seed 5-7 minutes or until onions are softened. Stir in wine and cook 1 minute. Stir in water and season with pepper to taste. Remove from heat. Return pork and any juices from platter to skillet. Cover skillet and bake 10 minutes or until pork chops are cooked throughout. Serve this dish with a Fresh garden salad, and buttered noodles. Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.