Smothered Pork Chops
Made with Champagne Vinaigrette

Smothered Pork Chops

Made with Champagne Vinaigrette

Smothered Pork Chops

This delicious recipe for boneless pork chops features our BRIANNAS Champagne Vinaigrette and pan seared pork chops. Highly flavorful and satisfying using a pork chop marinade.

Ingredients:

  • Two 3/4 inch thick, boneless pork chops
  • 1/3 cup BRIANNAS Champagne Vinaigrette
  • One medium sized sweet, white onion (I used a Texas #1015 onion)
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper, if desired

Directions:

  1. Pour dressing over chops on a plate.
  2. Let the chops marinade for 30 minutes, then pierce the chops a few times with a large fork, and turn them over to marinade another 30 minutes.
  3. When you are ready to cook the chops, heat the olive oil on medium high heat in a heavy skillet or grill pan.
  4. When the oil is very hot, sear the chops until brown on both sides.
  5. Reduce the heat to low, pour the remaining marinade over the chops and cover to simmer for about 15 minutes.
  6. Slice the onion in thick slices.
  7. When the chops have simmered for 15 minutes, add the onion slices and cover again to simmer for about 5 to 10 more minutes until the chops are done.
  8. Serve each chop on a heated (optional) plate, cover with the caramelized onions, and enjoy. Delicious with wild rice and roasted asparagus!
  9. Makes 2 servings.

COOK TIME: 25 minutes

PREP TIME: 10 Minutes

Ingredients:

  • Two 3/4 inch thick, boneless pork chops
  • 1/3 cup BRIANNAS Champagne Vinaigrette
  • One medium sized sweet, white onion (I used a Texas #1015 onion)
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper, if desired
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Directions:

  1. Pour dressing over chops on a plate.
  2. Let the chops marinade for 30 minutes, then pierce the chops a few times with a large fork, and turn them over to marinade another 30 minutes.
  3. When you are ready to cook the chops, heat the olive oil on medium high heat in a heavy skillet or grill pan.
  4. When the oil is very hot, sear the chops until brown on both sides.
  5. Reduce the heat to low, pour the remaining marinade over the chops and cover to simmer for about 15 minutes.
  6. Slice the onion in thick slices.
  7. When the chops have simmered for 15 minutes, add the onion slices and cover again to simmer for about 5 to 10 more minutes until the chops are done.
  8. Serve each chop on a heated (optional) plate, cover with the caramelized onions, and enjoy. Delicious with wild rice and roasted asparagus!
  9. Makes 2 servings.

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