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.

Pork Chops with a Mustard Pan Sauce

by Kaceys Kitchen