| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
- Freshly ground black pepper
- Leaves from a few sprigs fresh thyme
- 3 tablespoons vegetable oil
- 2 medium red onions, thinly sliced
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
Instructions
- Chops: 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.
- Onions: 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 663 |
| Total Fat | 46 g |
| Saturated Fat | 10 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 50 g |
| Cholesterol | 161 mg |
| Sodium | 959 mg |
| Serving Size | 1 of 4 servings |
| Calories | 663 |
| Total Fat | 46 g |
| Saturated Fat | 10 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 50 g |
| Cholesterol | 161 mg |
| Sodium | 959 mg |
Reviews
Fantastic recipe!
Just right
We made this recipe last night exactly as written, and loved it. The meat was so juicy and flavorful! We served it with baked sweet potatoes and corn on the cob. We marinated the pork chops, which were about 1 1/2″ thick, for 6 hours,and then grilledthem on the BBQ for 7 minutes per side. Also, don’t skip the onions, they were so delicious! We will never prepare pork chops again unless we use this recipe, it has now gone into our Hall of Fame category.
This is simply a delicious recipe. I used thick cut chops and marinaded over night. I used both grainy and smooth dijon. I also took a little longer with the onions, adjusting the balsamic and honey.
Very good and easy to make. I let the pork chops rest and used the same pan to saute the onions. Will make this again.
A complete and perfect combination. We served ours on top of white rice. And can you imagine serving those caramelized onions on top of buffalo burgers? Holy Toledo! I should open a restaurant.
Oh yes, my husband cooked the chops on the outside gas grill.
Oh yes, my husband cooked the chops on the outside gas grill.
Tasty BUT I must complain that when a recipe states “smoking hot” it is easily interpreted as setting the temp to HI. Unfortunately I read it this way and after 2 minutes of cooking I re-read the recipe to find that it said the setting should be MEDIUM but heated until SMOKING HOT, which, at medium, my stove/griddle does not achieve. A bit contradictory and frustrating. But a good recipe otherwise.
DELICIOUS! I marinated the pork chops for only 1 hour and was surprised by the amount of flavor. Outstanding recipe.
Marinated about 3 hours and reduced the amount of oil. Came out delicious; will be making this again!
These pork chops were fabulous ! My husband and I loved them ! Thank you Dave…