1 tablespoon olive oil
1/4 cup brown deli mustard
2 tablespoons balsamic vinegar
2 tablespoons chicken stock
1 tablespoon pure maple syrup (see notes if Keto or Whole30)
1 yellow onion, sliced
1 clove of garlic, grated or finely minced
Finely chopped parsley for garnish, optional
Preheat your oven to 350ºF with the oven rack in the middle. Heat a large skillet over medium high heat.
Dry the pork chops completely with paper towels. Use a chefs knife to score the fat cap through to the meat on 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 olive oil to the warm skillet, and sear the pork chops for 5-7 minutes, until crispy and golden brown. Flip, and transfer the skillet to the oven to continue cooking 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.
While the onions are cooking, in a measuring cup combine the mustard, balsamic vinegar and chicken stock. Pour the sauce over the onions once the onions are soft and translucent. Stir to combine, and heat the sauce for just 1 minute 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.
For keto, don’t add the maple syrup