Pork Chops With Onion Sauce

Very tasty sauce to place on your pork chops. The original recipe (from Cooking Pleasures magazine) calls for shallots and whole-grain Dijon mustard for the first mustard, and smooth Dijon for the second use. I'm not that fancy, and just used smooth. I'm also not that smart; the original recipe called for 2 T plus 2 tsp. mustard, but I misread, and used 2 T both times, and it came out very tasty. You may want to adjust according to your tastes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  thick-cut boneless pork chops
• 3⁄4 teaspoon salt, divided
• 1⁄4 teaspoon pepper, divided
• 4  tablespoons canola oil, divided, more as needed
• 3⁄4 cup onion, thinly sliced
• 7  tablespoons cider vinegar, divided
• 4  tablespoons Dijon mustard, divided
• 2  tablespoons water

Directions

1. Sprinkle pork with 1/4 t. salt and 1/8 t. pepper. Heat large skillet over medium heat until hot. Add 1 T oil, heat until hot.
2. Add pork, cook 10-12 minutes or until slightly pink in center, turning once. Place on platter, cover loosely with foil.
3. Add onions to same skillet, adding additional oil if skillet is dry. Cook over medium heat 2-3 minutes, stirring frequently.
4. Reduce heat to low, stir in 5 T of vinegar, 2 T mustard, 1/2 t. salt, and 1/8 t. pepper. Simmer 30-60 seconds, or until vinegar evaporates.
5. Remove from heat, cool slightly. Whisk in 3 T oil, water, 2 T mustard (less if preferred), and 2 T vinegar. Serve sauce over pork.