Pork Chops and Bacon Caramelized Onion Jam with Alfredo Potatoes


Prepare potato recipe and begin to bake (10 minutes)

Prepare pork, complete potatoes; serve (30 minutes)


Pork Chops and Bacon Caramelized Onion Jam


2 large sweet onions

4 slices thick-cut bacon

4 (1-inch-thick) bone-in pork chops (about 1 3/4 lb)

1 tablespoon + 2 teaspoons dry brown sugar bourbon marinade mix

1 tablespoon canola oil

1/2 cup dry sherry wine (or beef broth)


Cut onions, and then bacon, into large 2-inch chunks (wash hands).


1. Preheat large nonstick sauté pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F. Remove pork from pan.

2. Place onions and bacon in same pan; cook and stir 7-8 minutes or until bacon is crisp and onions are tender. Stir in remaining 2 teaspoons marinade mix. Reduce heat to medium.

3. Add sherry and pork chops to onion mixture; cook 2-3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve.

Alfredo Potatoes


14 oz frozen seasoned potato puffs (1/2 bag)

Cooking spray

1/4 cup fresh Italian parsley, finely chopped

2 tablespoons panko bread crumbs

1 1/2 cups Alfredo sauce


1. Preheat oven to 425°F. Place potatoes in 9-inch-square baking dish; coat top of potatoes with spray. Bake 20 minutes or until golden.

2. Chop parsley; combine with bread crumbs. Stir Alfredo sauce into potato puffs, then top with bread crumb mixture. Bake 5-6 more minutes or until hot and bubbly. Serve. (Makes 6 servings.)


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