Ingredients
4
4 servings
- •1 red onion, sliced into rings
- •¼ cup cider vinegar
- •1 tablespoon olive oil
- •4 (5 ounce) boneless pork chops
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •½ cup sour cream
- •¼ cup Dijon mustard
- •2 ½ 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.
Nutritional Facts
Per 4 servings
- Calories: 277
- Carbohydrate: 15g
- Fat: 15g
- Fiber: 1g
- Protein: 19g
- Sugar: 7g
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