Thursday, February 21, 2013

Pork Chops with Dijon Onion Sauce

I love the versatility of Dijon mustard--it can be sweet and tangy, spicy and tangy or just tangy.  It was one of those nights before the grocery store, and I was cleaning out the fridge when I saw a red onion and pork chops needing to be eaten.  Viola!  This recipe was born!

{Dijon onion topped pork chop}

{Sliced onion}

{Searing pork chops--use a splatter screen to prevent messes and burns!}

{Add Dijon and honey}

{Add remaining liquids and simmer to reduce the sauce and cook the onions}

{Add pork chops back and reheat}

Pork Chops with Dijon Onion Sauce

Makes 4 servings


1 tablespoon olive oil
4 boneless pork chops
1 medium red onion, sliced into half moons
1/2 cup aaple cider vinegar
1/2 cup chicken broth
4 tablespoons honey Dijon mustard (or 3 tablespoons regular with 1 tablespoon honey)
3 tablespoons brown sugar
  1. Heat oil in skillet.
  2. Add pork chops and sear on both sides until almost done.
  3. Remove pork chops and finish baking in the oven (if they are very thick).
  4. Add vinegar to the pan and scrape up any brown bits; add remaining ingredients and simmer until onions are tender about 20 minutes.
  5. Add pork chops back to pan to reheat.
  6. Serve pork chops with onion sauce on top.
Do you have a favorite Dijon recipe?  I'd love to hear and try it!

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