Ingredients

• 4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
• 1/4 cup olive oil
• 2 to 3 tablespoons Dijon mustard
• Salt
• Freshly ground black pepper
• Leaves from a few sprigs fresh thyme
• 3 tablespoons vegetable oil
• 2 medium red onions, thinly sliced
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• Kosher salt
• Freshly ground black pepper

Instructions

1. Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
2. Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
3. Serve chops with little heap of onions.