Two ¾ inch thick, boneless pork chops

1/3 cup BRIANNAS Champagne Caper Vinaigrette

One medium sized sweet, white onion (I used a Texas #1015 onion)

2 Tbsp. extra virgin olive oil

Salt and pepper, if desired

Pour dressing over chops on a plate. Let the chops marinade for 30 minutes, then pierce the chops a few times with a large fork, and turn them over to marinade another 30 minutes. When you are ready to cook the chops, heat the olive oil on medium high heat in a heavy skillet or grill pan. When the oil is very hot, sear the chops until brown on both sides. Reduce the heat to low, pour the remaining marinade over the chops and cover to simmer for about 15 minutes.

In the meantime, slice the onion in thick slices. When the chops have simmered for 15 minutes, add the onion slices and cover again to simmer for about 5 to 10 more minutes until the chops are done. Serve each chop on a heated (optional) plate, cover with the caramelized onions, and enjoy. Delicious with wild rice and roasted asparagus!!!

Makes 2 servings