Recipes

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. 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

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 1 hour Cook Time: 30 minutes Yield: 4 servings