2 tbsp vegetable oil
1 cup onions, diced
4 pork chops, bone-in, center-cut
kosher salt and freshly ground pepper, to taste
2 cloves garlic, minced
½ cup chicken broth
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
3 tbsp brown sugar
1 tbsp Worcestershire sauce
Heat the vegetable oil in a large heavy skillet over medium heat. Add the onions and cook, stirring, until they are softened and lightly browned around the edges.
Move the onions aside and add the pork chops to the skillet. Sprinkle with salt and freshly ground black pepper.
Cook the chops for about 3 to 4 minutes on each side, or until nicely browned.
Add the garlic and sauté for about 1 to 2 minutes longer, or until the garlic is slightly tender and aromatic. Be careful not to burn the garlic.
In a cup or bowl, combine the chicken broth, mustard, vinegar, brown sugar, and Worcestershire sauce.
Pour the mixture over the chops. Cover the pan tightly and cook over low heat for about 45 minutes to 1 hour, or until the pork chops are tender.
Serve and enjoy.
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