Autumn Pork Chops

Don't let the mustard fool you. It balances perfectly with the sweetness of the cider. This is one of the few recipes that my whole family of picky eaters loves!

sawdust @cook_3811556

Don't let the mustard fool you. It balances perfectly with the sweetness of the cider. This is one of the few recipes that my whole family of picky eaters loves!

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Ingredients

6thin sliced (1/2 inch) boneless pork chops
3 mediumonions
1 1/2 cupapple cider
2 tbspyellow mustard
1extra virgin olive oil
1kosher salt
1ground black pepper
2 tbspbutter, divided
1crushed rosemary

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Steps

1

Melt 1T butter in large saute pan over medium high heat
2

if pork chops are thick cut, slice them lengthwise so you have thin sliced chops.
3

drizzle olive oil on one side of pork chops and sprinkle with salt, pepper, and rosemary.
4

place pork chops in pan, seasoned side down, then drizzle opposite side with oil and season with salt, pepper, and rosemary.
5

cook for 4 or 5 minutes or until nicely browned then flip chops and brown on the opposite side.
6

when pork is brown on both sides remove from pan and set aside.
7

add onions to the same pan and add remaining butter and season with salt and pepper.
8

continue cooking until onions are tender and transparent.
9

add apple cider to pan with onions and bring to a boil.
10

stir in yellow mustard and continue cooking until liquid is reduced by half.
11

turn down heat and add pork chops back to pan.
12

cover and simmer for approx 10 minutes, turning pork chops once or twice.
13

transfer pork chops to serving platter and pour onions and sauce over the top.
14

suggested accompaniment: garlic mashed potatoes and roasted asparagus