A recent blustery night was the perfect time to simmer up a batch of this hearty, saucy pork supper. Years ago I created this recipe as a way to make venison tender and eliminate the gamey flavor. If the hunter in your family had any success this fall, you may have a freezer full of venison so try it with venison steaks or sliced loin. I have also used chicken, as the flavors work well with poultry and you can use either bone-in or boneless. As for side dishes, you have a lot of options, try topping buttery wide noodles or mashed potatoes, rice, polenta, or risotto. Since you still may have some leftover cranberry sauce from Thanksgiving, make sure to add a spoonful to the side. The sweet and spicy flavors add a wonderful layer.
By the way, did you know cranberries are grown in Michigan? The state’s oldest cranberry farm is in Paradise, Michigan. The Centennial Cranberry Farm has been growing these beauties since 1876! Meijer is now offering Michigan cranberries, but you have to keep checking because they go fast!
Caramelized Onion and Pork in Tomato Sauce
2 Tbsp. olive oil
1 large onion, sliced
2 Tbsp. brown sugar
1 ½ pound thick pork chops or loin, sliced 1 inch thick
4 cloves minced garlic
1 cup chicken broth
1 Tbsp. cider vinegar
1 red or green pepper, cut into 1 inch chunks
1 15oz can diced tomatoes
1 bay leaf
In large skillet, cook onion slices in oil about 2 minutes. Add brown sugar, stirring to combine, and cook on medium heat until onions begin to caramelize. Add pork and continue to cook on medium until onions become quite brown, turning pork to get a nice glaze on both sides. Stir in garlic and cook another minute. Add remaining ingredients, making sure to incorporate the nicely browned bits from the pan. Cover and simmer for at least 20 minutes, until the pork is cooked through and the sauce has slightly reduced. This is one of those dishes that if you need to keep simmering for a longer period of time, will only get better!
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