Pork chops with bacon and caramelised onions

Preparation – 5 minutes

Cut the onion into half moons and finely chop the clove of garlic. Rub salt and pepper on both sides of the pork chops. Do not add too much salt, as the bacon will give some saltiness to the dish.

Finishing the pork chops with bacon and caramelised onions – 15 minutes

Heat the butter in a large frying pan and fry the chops for 4 - 5 minutes, until golden brown. Remove the cutlets from the pan and set them aside. Reheat the butter and add a dash of olive oil.

Fry the bacon strips for a few minutes, then add the sliced onion and garlic. Stir in the brown sugar until the mixture starts to caramelise; this only takes a few minutes.

Pour the beef stock into the pan and add a few sprigs of fresh thyme. Leave to simmer over a low heat, until your desired thickness is achieved.

Remove the sprigs of thyme from the pan and put the chops back in. Reheat, then serve immediately.

This dish is very tasty with potatoes and a colourful ratatouille. Enjoy your meal!