New This Month

Mustard-Coated Pork Chops and Onions


Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2005


  • 2 teaspoons olive oil, plus more for grill
  • 2 large red onions, each sliced crosswise into 4 rounds
  • 1 tablespoon white balsamic vinegar
  • 5 tablespoons whole-grain Dijon mustard
  • Coarse salt and ground pepper
  • 2 pounds boneless pork loin, sliced into 8 equal pieces


  1. Heat grill to medium; lightly oil grates. Coat onion slices with 2 teaspoons oil. Place on grill. Cover; cook, turning once, until slices are charred in spots, 6 to 8 minutes. Transfer to a piece of foil; return foil with onions to grill. Cover, and continue cooking until tender, 10 to 12 minutes more.

  2. Transfer onions to a bowl. Toss with vinegar and 2 tablespoons mustard; season with salt and pepper. Cover to keep warm.

  3. Coat pork with 2 tablespoons mustard; season with salt and pepper. Place on grill. Cover; cook, turning when grill marks are visible, until meat is no longer pink in the middle, 6 to 10 minutes. Brush with remaining tablespoon mustard. Serve with grilled onions.

Cook's Notes

White balsamic vinegar is available in most supermarkets; white-wine vinegar is a good substitute.

Reviews Add a comment

  • podsnel
    19 NOV, 2008
    This seems like such a simple, almost too simple recipe, but often simplicity is best- the mustard truly seals the chop juices, and the onions are a delicious compliment. Try it! My family loves this, and it could not be any easier!