Yield: 2 servings
¼ cup honey
½ cup cider vinegar
1 tablespoon butter
¼ large onion, sliced thin
½ large apple, sliced thin
2 pork chops
1. Heat the honey in a small saucepan over medium-low heat for 5 minutes, until it becomes a noticeably deeper shade of brown. Add the vinegar and continue to cook, swirling the pan a few times, until the sauce has thickened to the consistency of thin maple syrup. Set aside and keep warm.
2. Melt butter in a large skillet over medium-high heat. Add slices of onion and apple, and sauté until onion is translucent, about 3 to 5 minutes. Add pork chops and cook 3 minutes on one side, flip, and cook to your desired doneness; the time will depend on the thickness of the chops.
3. Serve with the gastrique spooned on top.
Per serving: 352 calories; 10g fat; 5g saturated fat; 87mg cholesterol; 26g protein; 37g carbohydrate; 36 sugar; no fiber; 78mg sodium; 24mg calcium
Recipe by Daniel Neman. Gastrique slightly adapted from a recipe adapted by David Lebovitz from a recipe by Bobby Flay.