|Blond Pork Chop|
Smothered with a sauce of sweet onions and mustard.
A sprinkling of pomegranate balsamic vinegar
added another layer of sweet vinegary taste to the dish,
then... a wonderous burst of flavour comes to your mouth!!!
6 medium size 1" thick pork chops
Amazing dry rub
Extra virgin olive oil
1-1/2 tablespoons of Dijon mustard
Chopped parsley for some "geenery"
1 large sweet vidalia onion sliced
1 tablespoon of pomegranate balasamic vinegar (or any sweet fruity flavour balsamic vinegar)
Preheat oven to 275 F temperature
Prepare a cast iron pan (or a large non-stick oven proofed pan) large enough to fit all six chops and brush the pan with some olive oil.
Season the chops with the amazing dry rub and line them in your prepared pan and bake for 20 minutes. Half way through, flip the chops.
Continue cooking on the stove top for another 8-10 minutes until cooked through without browning them.
Set aside and cover with foil for the juices to regroup.
In the same pan, add a tablespoon of olive oil and throw in the onions. Give it a pinch of salt and cook until soft (if the pan starts to dry up - add a little water). Add the mustard stirring for another 2-3 minutes. By then the pork chops that you set aside have released some of their wonderful juices, add them to the pan, and stir in the pomegranate balsamic vinegar. Let simmer for a minute and add some chopped parsley.
Sliced the pork chops thinly and pour the onion and mustard sauce over them. Any leftovers will be great for sandwiches the next day!