2teaspoonsdijon mustard(or spicy, brown, or stone ground)
In a large, deep skillet, heat the oil over medium high heat.
Sprinkle both sides of the pork chops with salt and black pepper.
When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
Remove the pork chops. Set aside and cover.
In the same skillet, add oil if needed to have a total of 2 Tablespoons of oil. Adjust heat to medium.
When the oil is hot, add 1/2 teaspoon salt and the red onion and cook until just softened, approximately 2 minutes. While the onions are cooking, combine the apple cider vinegar and cornstarch in a small bowl to make a slurry.
Add the cornstarch/vinegar mixture and apple cider to the skillet. Stir and cook until the sauce is thickened, approximately 5-8 minutes.
Adjust the heat to low. Stir in the chilled butter until incorporated. Add the parsley and stir to combine. Season as desired with additional salt, black pepper, mustard, or cider. If too thick, add additional cider, water, or stock.
Add the pork chops and any juices back to the skillet. Heat the pork chops through if needed for a few minutes and serve immediately.
You can use bone in or boneless pork chops. I prefer bone in as it lends extra flavor.I like to serve these with mashed potatoes and vegetables, using the mustard apple cider sauce as a gravy.
Skillet Pork Chops in Mustard Apple Cider Sauce https://www.threeolivesbranch.com/skillet-pork-chops-in-mustard-apple-cider-sauce/ March 4, 2019