Ingredients

• 2 large sweet onions
• 4 slices thick-cut bacon
• 4 (¾-inch-thick) bone-in pork chops (about 2 lb)
• 1 tablespoon + 2 teaspoons barbecue rub (or seasoning), divided
• 1 tablespoon canola oil
• ½ cup dry sherry (or beef broth)

Steps

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Cut onions and bacon into 2-inch chunks; season pork chops on both sides with 1 tablespoon rub (wash hands). Place oil in pan, then add pork chops; cook 6–8 minutes, turning occasionally, until well browned. Remove pork chops from pan.
2. Place onions in same pan; cook and stir 4–5 minutes until browned and tender. Add bacon; cook and stir 4–5 minutes until crisp. Stir in remaining 2 teaspoons seasoning and reduce heat to medium.
3. Add sherry and pork chops to onion mixture; cook 2–3 minutes until liquid is reduced by about two-thirds and pork is 145°F. Serve.

Ingredients

• 14 oz frozen mini potato tots
• Cooking spray
• ¼ bunch fresh Italian parsley
• 2 tablespoons panko bread crumbs
• 1 ½ cups Alfredo sauce

Steps

1. Preheat oven to 425°F. Spread potatoes in 9-inch square baking dish, coat with spray, and bake 20 minutes or until golden.
2. Chop parsley (¼ cup); combine with bread crumbs. Stir Alfredo sauce into potatoes, then top with bread crumb mixture; bake 5–6 more minutes until hot and bubbly. Serve.