Caramelized Onion and Mushroom Balsamic Gravy over Pork

Caramelized Onion and Mushroom Balsamic Gravy over Pork

This has all the makings to be an elegant meal, but somehow I just did not quite pull it off. Now don’t get me wrong, you can keep reading as I’ll still share the recipe. But let me ask you this. How on earth can onions be tough after cooking them for almost 20 minutes? Somehow I managed to do that. But the sauce was still good, and not all the onions were hard. I can only guess that I should have peeled the onion down one more layer after taking off the skin. Anyways, I plan on making this again some day and will cross my fingers for softer onions.

Caramelized Onion and Mushroom Balsamic Gravy over Pork

3 tablespoons olive oil, divided
1/2 large sweet onion, sliced thin and cut in half
4 ounces mushrooms, sliced
Mrs. Dash Garlic and Herb Blend
Black pepper, to taste
2 tablespoons flour, divided
2 thin-cut pork loin chops
1 cup homemade or low sodium beef broth
3 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon dried parsley
Pinch of dried basil

Caramelizing the Onions and Mushrooms

In a large skillet over medium heat, cook the onions in 2 tablespoons of olive oil until starting to soften, about 3 to 4 minutes. Add the mushrooms, and cook until onions and mushrooms have caramelized, about 15 to 20 minutes total. Turn heat down if needed if they start to burn.  Once caramelized, remove to a bowl and set aside.

Season the pork chops with Mrs. Dash and ground black pepper, to taste. Lightly dust each side of the pork chops with 1 tablespoon of the flour. Add another tablespoon of oil to the skillet, and cook each side of the pork chops for 2 to 3 minutes over medium-high heat. Remove to a plate and tent with foil.

Add a tablespoon of flour to the oil left in the pan, adding a touch more oil, if needed. Mix until a paste forms. Slowly whisk in the cup of beef broth and balsamic vinegar. Mix in the honey and herbs, then turn down heat to a simmer. Add the onions and mushrooms back to the skillet and mix into the sauce. Last, add the pork chops back to the skillet, cover, and cook for a few minutes more to heat them through. We served this with fresh Trader Joe’s Haricot Verts and Harvest Grains cooked in beef broth. If you have good luck with caramelizing onions, then this is an easy dinner for any night of the week.

Caramelized Onion and Mushroom Balsamic Gravy over Pork

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