Pork Chops with Sweet Mustard Sauce
I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.
- 1 red onion, sliced into rings
- ¼ cup cider vinegar
- 1 tablespoon olive oil
- 4 (5 ounce) boneless pork chops
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup sour cream
- ¼ cup Dijon mustard
- 2 ½ tablespoons apricot preserves
- 1. Mince enough of the red onion slices to have 1/3 cup minced onion.
- 2. Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
- 3. 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).
- 4. Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
- 5. Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.
serving: 4 pork chops
calories: 276.9 kcal
carbohydrates: 15.2 g
protein: 19.3 g
saturated fat: 6.2 g
cholesterol: 57.9 mg
sodium: 713.9 mg
fiber: 0.5 g
sugar: 6.7 g