- 4 bone-in ribeye pork chops (3/4-inch thick)
- 1/2 teaspoon garlic pepper seasoning
- 3 teaspoons olive oil (divided)
- 2 small onion (sliced and separated into rings)
- 1 tablespoon brown sugar (packed)
- 1 teaspoon corn starch
- 1/3 cup water
- 1/4 cup dried cherry (sweetened)
- 3 tablespoons balsamic vinegar
- Season chops with garlic-pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Sauté chops for 8 minutes or until nicely browned, turning once. Remove from skillet; keep warm.
- Cook onions in remaining oil in same skillet, covered, over medium-low heat for 12 to 14 minutes or until onions are very tender, stirring occasionally. Stir in brown sugar. Cook over medium heat, uncovered, for 3 to 4 minutes or until onions are lightly browned. Meanwhile, stir together cornstarch, water, cherries and vinegar; add to skillet. Cook and stir until bubbly and slightly thickened. Add pork chops to skillet; heat through, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.