Time 35m Yield 4 Number Of Ingredients 9 Steps:
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.
Time 22m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine mayonnaise, sugar, mustard, and salt. Stir in vinegar. Pour into a large plastic bag or shallow glass dish. Add pork, cover/seal. Marinate overnight. Drain and discard marinade. Grill chops.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides. Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest. Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!
Time P1DT10m Yield 12 ounces Number Of Ingredients 8 Steps:
Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine the mayonnaise, brown sugar, mustard and seasoned salt. Whisk in vinegar. Pour into a large resealable plastic bag; add pork. Seal and refrigerate overnight. , Discard marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Combine mayonnaise, brown sugar, mustard and seasoned salt; mix well. Blend in vinegar. Pour into a large resealable plastic bag or shallow glass container; add pork. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper. In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes. Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it’s too sweet, add more mustard, salt or black pepper; if it’s too salty, add a little more jam; if it’s too intense or thick, add a little more water; if it’s flat, add salt. Spoon sauce over the pork chops.
Time 20m Yield 1 cup Number Of Ingredients 4 Steps:
In a small saucepan, combine sugar and dry mustard. Stir in vinegar; mix well. Whisk in beaten egg until smooth. Cook over low heat until sauce thickens, stirring constantly.
