| 1. |
Melt butter in sauté pan over medium-high heat. |
| 2. |
Add onions. Sauté one minute, then cover and reduce heat to medium-low. Simmer 10 minutes, stir onions, scraping bits from bottom of pan. Continue cooking onions, uncovered, until they become caramelized. |
| 3. |
Add bourbon. Cook 2-3 minute or until almost all liquid is evaporated. Transfer onions to a bowl. Stir in pecans and sage. Sprinkle with salt and pepper. Toss, cover and keep warm. |
| 4. |
Season chops with salt and pepper. Wipe out sauté pan with a paper towel. |
| 5. |
Add oil to pan. Add chops to pan. Turn burner to medium heat. Cook chops until browned, about 5 minutes. |
| 6. |
Flip chops, cover pan, reduce heat to low and cook another 7-10 minutes. (If you are the type to check, the internal temp of the chop should be 155 °C.) Plate chops, tent with foil, let rest 5 minutes. When ready to serve, top each chop with a heap of the onion-pecan mixture. |
| 7. |
Note: if you don't have bourbon, you can substitute brandy. |
| 8. |
Note that the calorie values change dramatically depending on the size pork chops you use. Also, if you use thinner ones, don't cook the meat quite so long. |
