Post by Chris in NM on Feb 22, 2007 7:34:08 GMT -6
www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35928,00.html
Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions T & T
Recipe courtesy Dave Lieberman
See this recipe on air Sunday Mar. 11 at 9:00 AM ET/PT.
For the chops:
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 and freshly ground black pepper
Leaves from a few sprigs fresh thyme
For the onions:
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
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.
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.
Serve chops with little heap of onions.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 4 servings
User Rating: 5 Stars
Episode#: DA0410
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions T & T
Recipe courtesy Dave Lieberman
See this recipe on air Sunday Mar. 11 at 9:00 AM ET/PT.
For the chops:
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 and freshly ground black pepper
Leaves from a few sprigs fresh thyme
For the onions:
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
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.
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.
Serve chops with little heap of onions.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 4 servings
User Rating: 5 Stars
Episode#: DA0410
Copyright © 2006 Television Food Network, G.P., All Rights Reserved