Verdict: win

I'm a bargain shopper. Always have been, always will be - it's in my genes (thanks, mom!). So when 1/2-inch pork chops are on sale for BOGO at Market District, I have to buy them. DY and I were in the mood for mustard-laden pork with caramelized onions, so I did a quick Google search, found this Food Network recipe, and then adapted it to my needs. The marinade is so quick and so easy. If you like mustard like I do, feel free to slather on more mustard while grilling the pork chops, or serve it on the side. The real surprise winner was the dash of balsamic vinegar added to the onions - it adds a umami and complex quality that I adored (if you like onions, double the recipe!). Served with a side of rice and a glass of Belgian-style ale - I was a happy camper.

Mustard-Marinated Pork Chops with Caramelized Onions adapted from Food Network
Yield: 3-6 servings

6 (4-ounce) boneless center-cut pork loin chops, cut 1/2-inch thick (roughly 1.5-1.8 lbs total)
1/4 cup olive oil
2 to 3 tablespoons stone ground mustard
1 tbsp dried thyme
3 tablespoons vegetable oil
1 large Vidalia onion, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper

For pork chops:
Salt and pepper both sides of the pork chops. Mix olive oil, mustard, and thyme together, then loosely spread mixture on both sides of the pork chops. Let pork marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking, then grill for about 15 minutes, flipping at the halfway mark.

For onions:
Heat 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.


Post a Comment