|2 t. olive oil|
2 large yellow onions, halved and thinly sliced (3 cups)
1 medium-size carrot, peeled and thinly sliced
1 t. garlic powder
6 oz. mushrooms, thinly sliced (1 1/4 cups)
1/3 C low-sodium chicken broth
1/2 t. salt
1 t. dried rosemary, crumbled
1/4 t. ground sage
4 loin pork chops (5 oz. each)
In a 12-inch nonstick skillet, heat the oil over a low heat. Add the onions and cook, uncovered, stirring frequently, for 20 minutes or until very soft. Add the carrot and garlic and cook five minutes longer. Add the mushrooms, stir to combine, and cook another five minutes.
Raise the heat to moderate and stir in the stock, salt, rosemary, and sage. Place the pork chops on top, cover, and cook for four minutes. Turn the chops over, cover and cook four minutes longer or until they are no longer pink on the inside. Serve with 1/4 of the onion mixture on top of each pork chop. Serves 4.