"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions Recipe

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This recipe for Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions, by , is from Our Family "Yummies" with a nice long title!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chip Lowell
Added: Sunday, January 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
Recipe courtesy Dave Lieberman, Food Network

 

 

 

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