Thick cut mustard marinated pork chops with caramelised red onions

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1/4 cup olive oil
1 tablespoon honey
2 to 3 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
Freshly ground black pepper
Kosher salt
Leaves from a few sprigs fresh thyme
Freshly ground black pepper

1) Toss the chops with remaining ingredients and let marinate for 1 hour or up to overnight, covered in the refrigerated. Bring to room temperature before cooking.

2) Heat a large two-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.

3) 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 caramelised, about 15 minutes. Season with salt and pepper.

Serve chops with little heap of onions.

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