1
⁄
4
cup dry sherry
1 tablespoon brown
sugar
1 tablespoon soy sauce
1 clove garlic, crushed
4 (
1
⁄
2
-in. thick) pork
chops
1 medium sweet onion
1 tablespoon vegetable
oil
1 tablespoon butter
1
⁄
2
teaspoon salt
1
⁄
8
teaspoon pepper
1
⁄
4
cup water
2 teaspoons cornstarch
Combine sherry, brown sugar, soy sauce, and garlic
in small bowl; mix well. Place pork chops in large
resealable plastic bag. Pour sherry mixture over
chops; turn bag to coat. Marinate at room
temperature for 15 minutes.
Meanwhile, position reversible slicing/shredding disc
to slice. Add onion, cut to fit feed tube if necessary.
Process to slice.
Heat oil and butter in large nonstick skillet over
medium-high heat. Remove pork chops from
marinade; reserve marinade. Add pork chops to
skillet. Sprinkle with salt and pepper. Brown 3 to 4
minutes on each side. Remove from skillet. Add
onion. Cook 2 to 3 minutes or until onion is limp,
stirring occasionally. Push onions to side of pan.
Add browned pork chops and reserved marinade,
removing garlic. Reduce heat to low. Cover. Cook
10 to 15 minutes or until pork is no longer pink in
center. Remove chops from skillet; cover to keep
warm.
Combine water and cornstarch in small bowl. Stir
into liquid in skillet. Cook and stir until thick and
bubbly. Serve onion sauce with pork chops.
Yield: 4 servings (1 cup sauce).
Per serving: About 230 cal, 22 g pro, 4 g carb,
13 g fat, 70 mg chol, 60 mg sod.
Pork Chops in Caramelized Onion Sauce
22