Our side dishes were roasted butternut squash and peas.
Make 4 servings
4 boneless pork chops
Salt and freshly ground black pepper
3 tablespoons fresh sage
2 tablespoons olive oil, divided
1 yellow onion
1/4 cup water
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
Season the pork on both sides with salt and pepper. Mince the sage and press it onto one side of the pork chops. You can do this up to an hour before cooking the pork, and leave it to rest at cool room temperature. Slice the onion thinly. Heat a small frying pan over medium-low heat, add 1 tablespoon of olive oil, the sliced onion and a pinch of salt. Allow the onion to cook, mostly undisturbed for 5-6 minutes. The onion should be just starting to turn golden when you start the pork.
Heat a cast iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the pan, then add the pork, herb-coated-side down. Cook for about 4 minutes, until stating to brown nicely. Flip the pork and continue cooking for another 4-6 minutes, until the internal temperature is 145 degrees.
Once you flip the pork, pour the water into the pan with the onions. Scrape up any browned bits in the bottom of the pan, then add the mustard and vinegar. Season to taste with salt and pepper. The water should reduce slightly to create a nice pan sauce.
Place a pork chop on each plate, ladling the saucy onions over the top.
From Three Squares