This dish’s success rests on two keys; not overcooking the chops and getting the sauce just right. Double the whole thing to serve 4.

2 thick center cut pork chops
½ white onion, sliced
½ cup chicken broth
½ teaspoon sugar
1 teaspoon thyme
1 teaspoon rosemary
2 cloves garlic, chopped
1 teaspoon butter
½ cup balsamic vinegar
5 tablespoons olive oil
Salt & pepper to taste
 

Makes 2 servings

1.Season each pork chop with a tablespoon each of olive oil and a layer of salt and pepper on both sides

2. Heat a gas grill to 450 degrees and cook pork chops to rare with perfect grill marks on both sides. This is usually achieved with 2 minutes on first side, 2 minutes on second side and 1 minute on each side again (6 minutes total, depending on thickness of chops). When you remove the chops from the grill, the internal temp should be between 115-135 degrees.

3. Remove from grill and set aside

4. In a large sauté pan, heat remaining olive oil to medium high

5. sauté onions for 1 minute

6. Place all remaining ingredients (except pork chops) into pan and cook for 3 minutes

7. Place pork chops in sauté pan and allow sauce to glaze by turning the pork often, bringing it to an internal temperature of 155 degrees, about 5 minutes.