Ingredients

• 1 red onion, sliced into rings
• 1/4 cup cider vinegar
• 1 tablespoon olive oil
• 4 (5 ounce) boneless pork chops
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup sour cream
• 1/4 cup Dijon mustard
• 2 1/2 tablespoons apricot preserves

Instructions

1. Mince enough of the red onion slices to have 1/3 cup minced onion.
2. Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
3. Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
4. Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
5. Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.