- 4 New York pork chops (boneless, top loin, 1 1/2-inch thick)
- 1/4 teaspoon dried rosemary
- 2 teaspoons olive oil
- 2 onions (large, thinly sliced)
- 2 teaspoons brown sugar
- 1/2 cup dry red wine
- Sprinkle chops with rosemary. Heat oil in large nonstick skillet and saute chops over medium-high heat until browned on both sides, about 5 minutes per side; remove to plate. Add onions to skillet and cook, covered, over low heat, stirring occasionally, until golden, about 10 minutes. Stir in sugar, wine and salt and pepper; stir to dissolve, return chops to pan and simmer, covered, for 5-10 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.