2 large onions, any color, peeled and sliced
1 Tbsp balsamic vinegar
1 – 2 Tbsp Runamok Smoked Maple Syrup
2 Tbsp chopped parsley
2 bone-in pork chops
Salt and pepper
In a large pan, heat several tablespoons of oil on medium-high heat. Add the sliced onions and stir to coat them in the oil. Sauté for a few minutes and then reduce the heat to low. Let the onions brown without disturbing them, only giving them a stir to prevent burning every ten minutes or so. Keep an eye on moisture and if the pan looks too dry, add extra oil. To properly brown onions can take up to half an hour so be patient and wait until they have developed that deep brown color. They will have reduced in size considerably.
When they are just about done, add the balsamic vinegar and smoked maple syrup to taste. Season with salt and pepper.
For the pork chops, preheat a grill or broiler. Generously salt and pepper the chops. Coat with a little vegetable oil and place on the grill or under the broiler.
Broil or grill for approximately five minutes a side on high heat (more for thick chops, less for thin). When fully cooked through, remove from the heat, place on a plate and top with the caramelized onions and a sprinkling of parsley.