Serves Four
4 Center Cut Pork Chops (about one inch thick)
4 slices Vidalia Onion (about 1/2 inch thick)
1 oz Spanish Sherry
6 oz Chicken Stock
Marinade:
6 tbsp olive oil
1 tbsp paprika, Hungarian or Spanish
2 tsp finely minced garlic
1 tsp black pepper
1 tsp Marjoram
Mix marinade and brush onto both sides of sliced onion and pork chops.
Place whole sliced onion on a grill pan or shallow baking pan.
Bake or grill for 5 minutes and remove pan from heat.
Place pork chops on top of sliced onion.
Place in a 350 degree oven for 30 minutes or grill for 20 minutes.
Remove from oven and deglaze pan with sherry and chicken stock. Simmer two minutes and serve sauce with chops.
