Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions
4 thick cut pork chops
cup olive oil, (more for frying)
3 tablespoons Dijon mustard
Salt, (to taste)
Ground black pepper, (to taste)
Fresh thyme sprigs
1 red onion, (chopped)
2 tablespoons honey
1 tablespoon balsamic vinegar
Place pork chops in a resealable bag with olive oil, mustard, salt, pepper and thyme. Let marinate 1 hour or up to overnight in the refrigerator. Bring pork chops to room temperature before cooking.
Bring a large pan to medium heat. Once hot, cook pork chops for 5 minutes per side. (They should be nicely browned)
Pour olive oil into a separate pan and bring to medium-high heat. Add onions and cook for 4 minutes.
Drizzle onions with honey and balsamic vinegar and cook for 15 minutes. (Should be softened and lightly caramelized) Sprinkle onions with salt and pepper.
Serve onions with pork chops.