PORK CHOPS WITH BOURBON GLAZED ONIONS

Steps:

• Melt butter in a saute pan over medium high heat.
• Add onions and sugar; saute for 1 minute.
• Cover pan and reduce heat to med low.
• Simmer onions for about 10 minutes.
• Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
• Cook onions, uncovered, until they begin to caramelize.
• Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
• Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
• Keep onion mixture warm.
• Season chops with salt and pepper.
• Wipe out saute pan and add oil to pan.
• Add chops to pan and turn burner to med heat.
• Cook chops until browned, about 5 minutes.
• Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
• Remove chops from pan, tent with foil and let meat rest for 5 minutes.
• Serve each chop with some onions.