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Ingredients
- 5 tbsp olive oil
- 2 lbs thin-cut pork chops
- salt and freshly ground black pepper
- 1 medium yellow onion, peeled and diced
- 6 tbsp red wine vinegar
- 1 cup white wine
- 8 gerkin pickles, sliced
- 2 tbsp dijon mustard
Details
Servings 4
Preparation time 30mins
Cooking time 45mins
Preparation
Step 1
1. Heat 2 tbsp of the oil in a large heavy-bottomed skillet over medium-high heat.
2. Generously season chops with salt and pepper.
3. Fry chops until browned on each side and just cooked through, about 1 minute per side.
4. Transfer chops to a plate, loosely covered with foil to keep warm.
5. Add the remaining 3 tbsp oil to the skillet over medium-high heat.
6. Add onions and sauté, stirring often, until soft and just beginning to brown, 3-5 minutes.
7. Add vinegar and cook, stirring and scraping browned bits stuck to bottom of skillet, until reduced by three-quarters, about 1 minute.
8. Add wine and cook until reduced by half, 5-6 minutes.
9. Stir in pickles, mustard and any accumulated juices from chops.
10. Reduce heat to medium and cook until sauce thickens, about 2 minutes.
11. Season to taste with salt and pepper.
12. Return chops to skillet and baste with sauce until warmed through, about 2 minutes.
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