4 loin or rib pork chops (bone in) 1-1/4 to 1-1/2 inches thick
1 cup dry white wine, vermouth, or apple juice
1/2 tsp. cornstarch
1/2 tsp. water
3 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. snipped fresh thyme or basil
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
3 medium, red onions, quartered
Preheat broiler, but do not preheat broiler rack (preheating can cause broilerrack to warp).

Place pork chops on the unheated rack of a broilerpan. Arrange onions around pork chops. Broil 4 inches from the heat for 9 minutes.

Meanwhile, for glaze, in a medium saucepan bringwine or apple juice to boiling; boil uncovered onhigh for 4 to 5 minutes or until reduced by abouthalf. Meanwhile, combine cornstarch with the 1/2 teaspoon water; stir into wine or apple juice. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the thyme or basil, pepper, and salt. Measure out 1 tablespoon of glaze. Set aside.

Turn pork; broil 9 to 13 minutes more or until juices run clear, brushing pork and onions with glaze during the last 5 minutes of cooking. Remove onions to a small serving bowl. Remove pork chops to serving platter. Stir the reserved glaze and thyme or basil into onions. Pass with pork chops. Makes 6 servings.

         

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