Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions (Dave Lieberman) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick |
1/4 cup olive oil |
2 to 3 tablespoons dijon mustard |
salt |
freshly ground black pepper |
leaves from a few sprigs fresh thyme |
3 tablespoons vegetable oil |
2 medium red onions, thinly sliced |
1 tablespoon honey |
1 tablespoon balsamic vinegar |
kosher salt |
freshly ground black pepper |
Directions:
1. Chops:
2. Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
3. Onions:
4. Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
5. Serve chops with little heap of onions.
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