猪肉醋煨有焦糖的洋葱，用于猪排的甜味和酸天鹅绒酱。砸到柔软而不是扁平，猪肉在脆弱的煎锅前大胆地用黑胡椒调味。这场主要课程也将在周末休息，这也将留下深刻的课程。
预热烤箱至175°F。在培养基中加热1汤匙油。加洋葱;厨师，偶尔搅拌，直到软化和半透明，约3分钟。将热量减少到中低;厨师，偶尔搅拌，直到洋葱开始焦糖到深金色的棕色，12至15分钟。如果洋葱开始粘在煎锅或棕色太快，请根据需要加入水锅的飞溅。
While onion cooks, working with 1 pork chop at a time, place chops in a large ziplock plastic freezer bag. Using the pointed side of a meat mallet, lightly pound chops to soften. Set aside.
Remove skillet with caramelized onion from heat; transfer onion to a medium bowl. Wipe skillet clean. Sprinkle chops evenly with 1 1/2 teaspoons of the salt and 1 teaspoon of the black pepper. Sprinkle evenly with flour on both sides, and shake off excess. Add 1 tablespoon of the oil to skillet, and heat over medium-high until shimmering. Add 2 chops to skillet; cook until golden brown and an instant-read thermometer inserted into thickest portion of meat registers 135°F, 3 to 4 minutes per side. Using tongs, transfer chops to a wire rack set inside a rimmed baking sheet, and place in preheated oven to keep warm. Repeat cooking process with remaining 1 tablespoon oil and 2 chops.
没有擦拭煎锅清洁，将焦糖洋葱返回到煎锅。加入1/3杯水和红酒醋;vwin德赢ac米兰煮过中高，刮刀底部松开任何褐色的位。搅拌蜂蜜，迷迭香，粉碎红辣椒，剩下1/2茶匙盐和1/4茶匙黑胡椒;厨师，偶尔搅拌，直到酱汁变稠并减少约一半，2至3分钟。加入醋甘蓝醋，并在中高中煮沸。将热量减少到培养基，偶尔搅拌，直至略微减少，约1分钟。从热量中取出;搅拌奶油。一次加入黄油，1汤匙，旋流煎锅和搅拌混合物直至黄油乳化，酱汁略微增厚。 Season sauce with additional salt and black pepper to taste.
在4个板块中均匀地划分玉米床床;勺子甘蓝酱均匀地剪切。沿着煮熟的绿叶蔬菜服务。
