Pork Chops with Onions (Umbria)

Meat

Ingredients

Pork chops, cut from the loin - 6

Large onions - 3

Olive oil 

Salt and pepper

Peel the onions and cut them in half horizontally. Put them into a shallow pan with 1/2 cup olive oil; sprinkle with salt and cook over a low heat until soft. Keep hot.

Brush the chops lightly with the remaining oil. Place them on the broiler rack and broil on both sides, as near as possible to the heat, until well cooked. Sprinkle with salt during cooking. Arrange the chops in a fireproof dish, sprinkle with pepper and put half an onion on top of each chop. Then transfer the dish to a moderate oven (375F) and bake for 5 minutes, or until thoroughly heat through. Serve immediately.

Serves 6