- (4) 8-oz pork chops (I get my pork from ButcherBox, which I highly recommend)
- kosher salt
- 1 tablespoon ghee
- 1/4 cup brown deli mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons chicken stock
- Optional for sweetness: 1 tablespoon date paste for Whole30 or monk fruit for KetoS
- 1 yellow onion, sliced
- 1 clove of garlic, grated or finely minced
- Finely chopped parsley for garnish, optional
- Dry the pork chops completely with paper towels. Use a chefs knife to score the fat cap through to the meat several times 3/4″ apart, this prevents the pork chops from curling up as they cook. Season the pork chops generously with kosher salt and pepper.
- Add the ghee to the warm skillet, and sear the pork chops for 5-7 minutes, until crispy and golden brown. Flip, and continue cooking on all sides (even the edges! The fat cap tastes so good when it’s ben seared off an caramelized!) until the pork chops have an internal temperature of 145ºF, roughly another 7-10 minutes. Remove the pork chops from the skillet and transfer to a plate to rest.
- To the same skillet over medium heat, add the onions and garlic. Season with kosher salt and pepper. Cook until the onions are soft, stirring frequently, about 5-7 minutes.
- While the onions are cooking, in a measuring cup combine the mustard, balsamic vinegar and chicken stock (and date paste/monk fruit/maple syrup if using). Pour the sauce over the onions once the onions are soft and translucent. Stir to combine, and heat the sauce for just 30 seconds over medium heat.
- Turn off the heat, and add the pork chops back to the skillet. Spoon the sauce over the pork chops. Serve warm.
- Leftovers will keep refrigerated in an airtight container for 5 days.
Substitution for balsamic vinegar: apple cider vinegar
Substitution for brown deli mustard: dijon mustard, or really any mustard
Substitution for yellow onion: any color onion
Substitution for chicken stock: water