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  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 medium red onions, diced (about 3 1/2 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 pound strawberries, hulled, roughly chopped
  • 4 bone-in pork chops (2 3/4 pounds total), each about 1-inch thick
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Fresh rosemary needles (from one sprig), for garnish


  1. To prepare jam, combine butter and oil in a large skillet over medium heat. Add onions, salt and pepper. Sauté, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add brown sugar and vinegar, let bubble briefly, then stir and reduce heat to very low. Cook until glossy and jammy, stirring occasionally, 13 to 15 minutes. Add strawberries, and stir 3 to 5 minutes, until they soften and release their juices. Transfer mixture to the bowl of a food processor. Purée, pour into a bowl and let cool.
  2. To prepare chops, preheat the oven to 350F.
  3. Place chops on a rimmed baking sheet. Drizzle tops with 1 tablespoon of the olive oil and ¼ teaspoon each salt and pepper. Rub in with your fingers. Flip chops and oil and season the other side in the same manner.
  4. Place a large cast-iron skillet over high heat. Swirl in the remaining oil and the butter. When butter foams, add chops. Sear undisturbed until a dark crust forms, about 4 minutes. Flip and cook 1 minute. Transfer skillet to oven to finish cooking, about 4 minutes longer. The centers should be juicy and just slightly pink. Remove from oven and let stand, covered loosely with foil, 3 to 5 minutes. Serve the chops with the strawberry-onion jam.
Recipe by Cheryl Sternman Rule

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The recipe was originally published as Skillet Pork Chops with Strawberry-Onion Jam on

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