Recipe courtesy of Publix

Pork Chops and Bacon Caramelized Onion Jam With Alfredo Potatoes

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  • Yield: 6 Servings
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Pork Chops and Bacon Caramelized Onion Jam: 

2 large sweet onions

4 slices thick-cut bacon

4 (1-inch-thick) bone-in pork chops (about 1¾ lb)

1 tablespoon + 2 teaspoons dry brown sugar bourbon marinade mix

1 tablespoon canola oil

½ cup dry sherry wine (or beef broth)

Alfredo Potatoes:

14 oz frozen seasoned potato puffs (½ bag)

Cooking spray

¼ cup fresh Italian parsley, finely chopped

2 tablespoons panko bread crumbs

1½ cups Alfredo sauce


  1. Pork Chops and Bacon Caramelized Onion Jam: 1. Cut onions, and then bacon, into large 2-inch chunks (wash hands). 2.Preheat large nonstick saute pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F. Remove pork from pan. 3.Place onions and bacon in same pan; cook and stir 7-8 minutes or until bacon is crisp and onions are tender. Stir in remaining 2 teaspoons marinade mix. Reduce heat to medium. 4.Add sherry and pork chops to onion mixture; cook 2-3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve. Alfredo Potatoes: 1.Preheat oven to 425°F. Place potatoes in 9-inch-square baking dish; coat top of potatoes with spray. Bake 20 minutes or until golden. 2.Chop parsley; combine with bread crumbs. Stir Alfredo sauce into potato puffs, then top with bread crumb mixture. Bake 5-6 more minutes or until hot and bubbly. Serve.