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.
Everyday Food, June 2005
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 4
- 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
- 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.
- Transfer onions to a bowl. Toss with vinegar and 2 tablespoons mustard; season with salt and pepper. Cover to keep warm.
- 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.
White balsamic vinegar is available in most supermarkets; white-wine vinegar is a good substitute.
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