Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions Recipe courtesy Dave Lieberman Show: Good Deal with Dave Lieberman Episode: Roots Rock
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 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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
