- 1 red onion, sliced into rings
- 1/4 cup cider vinegar
- 1 tablespoon olive oil
- 4 (5 ounce) boneless pork chops
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
- 2 1/2 tablespoons apricot preserves
- Mince enough of the red onion slices to have 1/3 cup minced onion.
- Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
- Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
- Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.
04/02/2018
recipepes.com
Pork Chops with Sweet Mustard Sauce, recipe
PT15M
PT1H
5
455 calories
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