pork chops with apple mustard sauce

I made this sauce as a way to dress up boring pork chops, but it would be just as good with chicken. If you don't have coarse ground mustard, just use twice as much dijon. Make the full recipe of sauce, even if it's just two of you, as you'll want to cover everything on your plate in it!

serves 4

4 boneless pork chops
1 medium onion, cut in half and thinly sliced into half moons
1/2 cup white wine
1 1/4 cups apple cider
1 tbsp dijon mustard
1 tbsp coarse ground mustard
3 tbsp unsalted butter
1 tbsp olive oil
salt and pepper

Heat 1 tbsp butter and 1 tbsp oil in a frying pan over medium high heat. Season pork chops with salt and pepper on both sides. When foam from butter subsides, add pork chops. Brown on both sides, about 1-2 min each side. Remove from pan (chops won't be cooked through yet). Reduce heat to medium, add onions to pan and sprinkle with a pinch of salt. Cook onions for about 3-4 minutes or until softened but not browned. Add wine, cider, and mustards, and bring to a boil. Boil for 5-7 minutes or until reduced by half. Then, reduce heat so sauce is barely simmering and add pork chops and any accumulated juices to pan. Cover and cook over low heat for 5 minutes or until chops are cooked through. Remove chops, remove pan from heat, and stir in 2 tbsp butter. Serve chops with sauce spooned over top.