Pork Chops with Caramelized Onions and Peppers

Ingredients

• 0.3 cup butter 
• 2 tablespoons butter 
• 0.5 cup chicken broth 
• 0.7 cup flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 3 medium onions thinly sliced
• 0.5 teaspoon pepper divided
• 7.5 inch pork loin chops boneless
• 15 ounce roasted bell peppers red drained chopped
• 0.5 teaspoon salt divided

Equipment

• frying pan
• oven
• baking pan

Directions

1. Melt 1/4 cup butter in a large skillet over medium heat; add onions, and saut 15 minutes or until golden and tender.
2. Add bourbon, if desired, and stir occasionally for 5 minutes or until onions caramelize or begin to turn golden brown.
3. Remove from heat; stir in red peppers, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Remove mixture from skillet, and set aside.
5. Sprinkle pork chops with remaining salt and pepper; dredge in flour.
6. Melt 2 tablespoons butter in skillet over medium-high heat; add pork chops, and cook 4 minutes on each side or until browned.
7. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish.
8. 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.
9. Bake, covered, at 375 for 25 to 30 minutes.
10. Note: For testing purposes only, we used Woodford Reserve Distiller's Select Bourbon.