Pork With Orange-Bourbon Sauce

• 4 boneless pork cutlets (1 1/2 lb. total weight)
• salt
• fresh ground black pepper
• 1 tablespoon chopped fresh thyme
• 3 tablespoons unsalted butter
• 1 small red onion, thinly sliced
• 1/3 cup fresh orange juice
• 2 tablespoons Bourbon or 2 tablespoons madeira wine

1. Season the pork generously with salt and pepper.
2. Sprinkle with the thyme, patting firmly so it adheres to the meat.
3. In a large frying pan over med-high heat, melt 2 T butter.
4. Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total.
5. Transfer to a plate.
6. Add the onion to the pan and saute over medium heat until softened, about 4 minutes.
7. Add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute.
8. Return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute.
9. Transfer to a carving board and let rest briefly, about 2 minutes.
10. Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.

pork cutlets, salt, fresh ground black pepper, thyme, unsalted butter, red onion, orange juice, bourbon

Taken from www.food.com/recipe/pork-with-orange-bourbon-sauce-513783 (may not work)