INGREDIENTS
2 tablespoons olive oil
1 cup Ungrapeful Winery Pomi D’oro
2 tablespoons unsalted butter
juice of half a lemon (optional)
6-8 Pork chops, thick cut
1 teaspoon dried thyme
1 large onion, sliced
2-3 garlic cloves, finely minced
2 tablespoons Dijon mustard
salt and pepper to taste
DIRECTIONS
Preheat oven at 350. Over med-high heat, melt butter and olive oil in large oven safe skillet. Season pork chops generously with salt and pepper. Sear chops on both sides until brown. Remove from pan. Lower heat to med-low and add onions, add oil if needed. Wait until soften and brown, about 10-15 minutes. Remove onions from pan. Deglaze pan with Ungrapeful Winery Pomi D’oro. Add mustard, thyme leaves, lemon juice (optional) and garlic and stir to create light sauce. Return pork chops in pan. Top with onions. Place skillet in oven to finish cooking, 7-10 minutes. Remove from oven. Rest for 5-10 minutes then serve.
