准备

• 加热1汤匙。中火在非常大的炒锅中的油。加入洋葱并煮熟，经常搅拌，直至变软和焦糖，约20分钟（如果洋葱开始燃烧，将热量降低至中等低）。将洋葱转移到碗中，放在一旁。
• 帕特的猪排干纸巾和摩擦both sides with the salt and pepper. Return the pan to the burner, add the remaining 2 Tbs. olive oil, and increase the heat to medium high until the oil is hot but not smoking. (If you don’t have a sauté pan large enough to fit the chops without crowding, use two smaller sauté pans, heat 1-1/2 Tbs. olive oil in each, and cook two chops in each.) Cook the chops until well browned on one side, 3 to 5 minutes. Turn and cook the other side until the meat is done, 2 to 4 minutes. (If they start to burn, turn down the heat slightly.) To check for doneness, make a small cut near the bone and look inside—the pork should have a hint of pinkness. If it’s still red, cook for another minute and check again. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 minutes before serving.
• 同时，用中火将锅放回原处，并加入香醋和焦糖洋葱（如果您用两个平底锅进行排骨，则只用一个用于洋葱）。小火煮，用木勺刮下锅，直到醋被缩小到足以将洋葱涂在2至3分钟的情况下。搅拌百里香，然后用盐和胡椒粉调味。立即与猪排一起食用。