RECIPE FOR BAKED PORK CHOPS WITH ONIONS AND PEPPERS RECIPES

Steps:

• Melt 1/4 cup butter in a large skillet over medium heat; add onions, and sauté 15 minutes or until golden and tender. Add bourbon, if desired, and stir occasionally for 5 minutes or until onions caramelize or begin to turn golden brown. Remove from heat; stir in red peppers, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Remove mixture from skillet, and set aside.
• Sprinkle pork chops with remaining salt and pepper; dredge in flour.
• Melt 2 tablespoons butter in skillet over medium-high heat; add pork chops, and cook 4 minutes on each side or until browned. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish.
• Add chicken broth to skillet, and cook over high heat 2 minutes, stirring to loosen particles from bottom of skillet. Spoon onion mixture and remaining pan juices over meat.
• Bake, covered, at 375° for 25 to 30 minutes.
• Note: For testing purposes only, we used Woodford Reserve Distiller's Select Bourbon.

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.