Lunch: Pork Chops with Sweet Mustard Sauce

Recipe by ShelbyLyn I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.

Ingredients

1 red onion, sliced into rings
1/4 cup cider vinegar
1 tablespoon olive oil
4 (5 ounce) boneless pork chops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup sour cream
1/4 cup Dijon mustard
2 1/2 tablespoons apricot preserves

Instructions

Mince enough of the red onion slices to have 1/3 cup minced onion.
Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

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