Thick Cut Mustard Marinated Pork Chops With Caramelized Red Onions –

1. For the chops:
2. 4 bone-in pork chops — cut 1-inch thick (10 to 12-ounce)
3. 1/4 cup olive oil
4. 2to 3 tablespoons Dijon mustard
5. Salt and freshly ground black pepper
6. leaf from a few sprigs fresh thyme
7. For the onions:
8. 3 tablespoons vegetable oil
9. 2 medium red onions — thinly sliced
10. 1 tablespoons honey
11. 1 tablespoons balsamic vinegar
12. Kosher salt
13. Freshly ground black pepper

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. 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.

Serve chops with little heap of onions.