Thick Cut Mustard Marinated Pork Chops with Caramelized Red 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
- Freshly ground black pepper
- Leaves from a few sprigs fresh thyme
FOR THE ONIONS:
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.