Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 4 servings
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For the chops:

4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick

1/4 cup olive oil

2 to 3 tablespoons Dijon mustard


Freshly ground black pepper

Leaves from a few sprigs fresh thyme

For the onions:

3 tablespoons vegetable oil

2 medium red onions, thinly sliced

1 tablespoon honey

1 tablespoon balsamic vinegar

Kosher salt

Freshly ground black pepper


  1. Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
  2. Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
  3. Serve chops with little heap of onions.

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