I am so fascinated with fresh herbs, so when I came across this recipe for mustard pork with fresh thyme, I had to try it. I used coarse-grained mustard which was perfect, so do not substitute with smooth mustard. After marinating the pork loin chops, the preparation was easy. If you do not like onions, skip this recipe because the flavor of caramelized red onions is a must and like gold when paired with the chops. Absolutely delicious! I served my chops with red onions drizzled on top, which looked like an image out of a gourmet magazine. The red color of the onions just made the meal so pretty I almost could not eat it. But, of course I did and enjoyed every minute. Super yummy!! What I love about onions is when you caramelize them, they become really sweet, which made this meal just right. Note: For a light pork chop, be sure to purchase pork loin with the bone in it (for flavor) and trim as much fat off as you can before marinating and cooking.
4 (6 to 8 ounce) bone-in pork chops, cut 1-inch thick
1/4 cup olive oil
3 tablespoons coarse-grained mustard
1/2 teaspoon Sea Salt
1 teaspoon freshly ground black pepper
Leaves from a few sprigs fresh thyme, finely chopped
1 tablespoon vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Sea Salt, to taste
Freshly ground black pepper, to taste
- In a shallow dish, mix together olive oil, mustard, salt, and pepper. Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
- Heat broiler or grill. Cook pork until nicely browned on both sides, about 6 minutes on each side.
- While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for 4 minutes. Drizzle onions with honey and vinegar. Cook until softened and lightly caramelized, about 10-15 minutes. Season with salt and pepper.
- Serve chops with little heap of onions.
Servings: 4 servings.
Calories: About 600*
*The calories seem high but the onions are the side dish, so do not serve with anything else and it will be a light meal.
Original recipe cited from Foodnetwork.com, Dave Lieberman.