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Print this Recipe    Pork Chops 46

Pork Chops with Red Onions .

2 tsp. extra virgin olive oil
4 6 ounce boneless pork chops
2 medium red onions, thinly sliced
4 whole cloves
1 tsp. sugar
1/2 tsp. fennel seed
1/4 cup Merlot wine
3 Tbs. water

Preheat oven to 375F. Heat oil in a heavy non-reactive ovenproof
skillet over medium high heat. Season pork chops with salt and
pepper to taste. Sear pork 2 minutes per side or until lightly
browned. Transfer pork chops to a platter. Reduce heat to medium.
Using same skillet, saute onions, sugar,cloves, and fennel seed
5-7 minutes or until onions are softened. Stir in wine and cook 1
minute. Stir in water and season with pepper to taste. Remove from
heat. Return pork and any juices from platter to skillet. Cover
skillet and bake 10 minutes or until pork chops are cooked throughout.
Serve this dish with a Fresh garden salad, and buttered noodles.

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