2 large sweet onions
4 slices thick-cut bacon
4 (3/4-inch-thick) bone-in pork chops (about 2-2 1/4 lb)
1 tablespoon + 2 teaspoons barbecue rub or seasoning
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).
- Preheat large nonstick sauté pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon seasoning. 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.
- Place onions in same pan; cook and stir 4-5 minutes or until browned and tender. Add bacon; cook and stir 4-5 minutes or until cooked. Stir in remaining 2 teaspoons seasoning. Reduce heat to medium.
- 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.