1 small white onion, thinly sliced
2 teaspoon mustard seeds
2 teaspoon sugar
¼ cup plus 1 tablespoon vinegar
4 thin pork chops
3 tablespoons olive oil
3 tablespoons Kacey’s Kitchen Honey Mustard
Salt & Pepper, to taste
-Place onion and mustard seeds in heatproof bowl.
-Bring sugar, ¼ cup vinegar, ½ teaspoon salt, and 2 tablespoons water to a boil in a small pot. Pour over onion and mustard seeds. Set aside.
-Season both sides of pork with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high heat. Cook pork chops until golden on both sides and cooked thoroughly, transfer to plate.
-Reduce heat to medium-low and add mustard, 1 tablespoon vinegar, and a 2 tablespoons water. Bring to a simmer and scrape up brown bits on pan. Cook for 1 minute. Drizzle on top of pork.
-Drain onions and mustard seeds, place on top of pork.
*Would be lovely on top of a salad.