- 2 tablespoons vegetable oil
- 1 cup diced onions
- 4 bone-in center cut pork chops
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Heat the vegetable oil in a large heavy skillet over medium heat; add the onions and cook, stirring, until they are softened and lightly browned around the edges.
Move the onions aside and add the pork chops to the skillet. Sprinkle with salt and freshly ground black pepper.
Cook the chops for about 3 to 4 minutes on each side, or until nicely browned.
Add the garlic and sauté for about 1 to 2 minutes longer, or until the garlic is slightly tender and aromatic. Be careful not to burn the garlic.
In a cup or bowl, combine the chicken broth, mustard, vinegar, brown sugar, and Worcestershire sauce.
Pour the mixture over the chops. Cover the pan tightly and cook over low heat for about 45 minutes to 1 hour, or until the pork chops are tender.