Ingredients:
For pork chops
- 2 pieces 3/4” thick center cut pork chops, about 3/4 to 1 lb (375 to 500 g);
- 1 tablespoon vegetable oil;
- 1/4 teaspoon sea salt.
For onion balsamic sauce
- 1 large red onion, cut to thin slices;
- 2 cloves garlic, mince;
- 1 tablespoon vegetable oil;
- 1 tablespoon sugar;
- 1/4 cup (60 ml) balsamic vinegar.
For mustard mayonnaise sauce
- 2 teaspoons old style mustard;
- 2 tablespoons mayonnaise, adjust to taste.
Recipe:
Serving for 2
For pork chops
- Clean and pat dry;
- Add sea salt marinate 2 hours or more;
- Add 1 tablespoon vegetable oil in a heavy sauté pan over medium high heat;
- Place pork chops in, do not move;
- Flip them when the edges start to brown;
- Brown both sides and then cover;
- Lower heat, give them a chance to cook through;
- Pierce the pork chops with a knife, they are done when the juices run clear;
- Let pork chops rest for 5 minutes, serve hot with onion balsamic sauce.
For onion balsamic sauce
- Heat vegetable oil in a heavy sauté pan over medium high heat;
- Sauté oncin under golden;
- Add 1 tablespoon sugar;
- Add juice from cooking pork chops;
- Add 1/4 cup (60 ml) balsamic vinegar;
- Reduce to a thick paste consistence.
For mustard mayonnaise sauce
- 2 teaspoons old style mustard;
- 2 tablespoons mayonnaise, adjust to taste.