Pork Chops with Onion Cranberry Mostarda for Two
Ingredients
- 1 large onion
- 2 Tbsp butter
- 2 Tbsp grainy whole mustard
- 1/4 C dried cranberries
- 1 Tbsp light brown sugar
- 1/4 C chicken broth
- 2 Bone-in pork chops (thin: 1/2 to 3/4 inch thick)
- 1 tsp olive oil
- kosher salt and peper
Instructions
For the Mostarda:
- Peel and half the onion. Slice the onion into thin strips.
- Heat butter in medium non-stick frying pan over medium-high heat. When butter is melted, add onions and cook, stirring occassionally, until they start to brown and soften, about 7-8 minutes.
- Add mustard, cranberries, chicken broth and brown sugar to onions, and stir together until incorporated, the cranberries start to soften, and it is heated through, about 4 minutes. Add a pinch of salt and pepper.
- Remove mostarda to a bowl and cover to keep warm. Wipe frying pan clean with paper towel.
For the pork chops:
- In same frying pan, heat olive oil over medium-high heat.
- Sprinkle salt and pepper on pork chops and add them to frying pan. Cook pork chops undisturbed until browned on one side (4-5 minutes). Flip pork and brown the other side, about 4-5 minutes, until pork is cooked through to an internal temeratre of 145 degrees near the bone.
- Plate the pork chops, topping each with half of the mostarda sauce.
- Enjoy!