Recipes Ingredients Meat & Poultry Pork Recipes Mustard-Coated Pork Chops and Onions 2.4 (23) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor. Ingredients 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 Directions 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. Cook's Notes White balsamic vinegar is available in most supermarkets; white-wine vinegar is a good substitute. Rate it Print