Balsamic Pork Chops

Preheat oven to 175°F. Heat 1 tablespoon of the oil in a 12-inch skillet over medium. Add onion; cook, stirring occasionally, until softened and translucent, about 3 minutes. Reduce heat to medium-low; cook, stirring occasionally, until onion begins to caramelize to a deep golden brown, 12 to 15 minutes. If onion starts to stick to skillet or brown too quickly, add a splash of water to skillet as needed.

洋葱厨师时，一次使用1个猪排，将排骨放入一个大的拉链塑料冷冻袋中。使用肉槌的尖头一侧，轻轻磅排骨变软。搁置。

用热量去除用焦糖洋葱去除煎锅；将洋葱转移到一个中等大小的碗中。擦拭煎锅清洁。将排骨均匀地撒上1 1/2茶匙的盐和1茶匙黑胡椒粉。两侧均匀地撒上面粉，然后摇晃多余的面粉。将1汤匙油加入煎锅中，然后在中高的地方加热直至闪烁。在煎锅中加2排；煮至金黄色，并插入最厚的肉寄存器135°F，每侧3至4分钟。用钳子将排骨转移到有框烤盘内的电线架上，然后放入预热的烤箱中以保持温暖。重复烹饪过程，剩余1汤匙油和2排。

Without wiping skillet clean, return caramelized onion to skillet. Add 1/3 cup water and red wine vinegar; cook over medium-high, scraping bottom of skillet to loosen any browned bits. Stir in honey, rosemary, crushed red pepper, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook, stirring occasionally, until sauce thickens and reduces by about half, 2 to 3 minutes. Add balsamic vinegar, and bring to a boil over medium-high. Reduce heat to medium, and boil, stirring occasionally, until slightly reduced, about 1 minute. Remove from heat; stir in cream. Add butter, 1 tablespoon at a time, swirling skillet and stirring mixture until butter is emulsified and sauce has slightly thickened. Season sauce with additional salt and black pepper to taste.

Divide chops evenly over a bed of polenta among 4 plates; spoon balsamic sauce evenly over chops. Serve alongside cooked leafy greens.