I’m very lucky to have a husband that’s happy to help in the kitchen. I tend to forget how helpful he is, though. I usually do all of the meal planning and cooking – but when I have an off day, Mark is always happy to cook up whatever recipe I’d picked out. This was one of those meals.
I often find pork chops to be a little boring, but these were really good. We both agreed this recipe goes in the make-again file.
Onion-Dijon Pork Chops
(from Heathly Cooking Dec-Jan 2012)
2 boneless pork chops (approx. 5 oz. each)
1/8 t. salt
1/8 t. pepper
1/3 c. thinly sliced red onion
1 oz. water
1 oz. cider vinegar
1 1/2 T. brown sugar
1 T. honey dijon mustard
Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm.
Add the remaining ingredients to the skillet, stirring to loosen the browned bits from the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to pan. Reduce heat, cover and simmer for 4-5 minutes or until a meat thermometer reads 160F degrees.