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.