Bourbon Glazed Pork Chops

1. Melt butter in sauté pan over medium-high heat. 2. Add onions. Sauté one minute, then cover and reduce heat to medium-low. Simmer 10 minutes, stir onions, scraping bits from bottom of pan. Continue cooking onions, uncovered, until they become caramelized. 3. Add bourbon. Cook 2-3 minute or until almost all liquid is evaporated. Transfer onions to a bowl. Stir in pecans and sage. Sprinkle with salt and pepper. Toss, cover and keep warm. 4. Season chops with salt and pepper. Wipe out sauté pan with a paper towel. 5. Add oil to pan. Add chops to pan. Turn burner to medium heat. Cook chops until browned, about 5 minutes. 6. Flip chops, cover pan, reduce heat to low and cook another 7-10 minutes. (If you are the type to check, the internal temp of the chop should be 155 °C.) Plate chops, tent with foil, let rest 5 minutes. When ready to serve, top each chop with a heap of the onion-pecan mixture. 7. Note: if you don't have bourbon, you can substitute brandy. 8. Note that the calorie values change dramatically depending on the size pork chops you use. Also, if you use thinner ones, don't cook the meat quite so long.