- 1/4 cup cider vinegar
- 1/4 medium red onion, thinly sliced, plus
- 1/3 cup finely chopped
- 1 Tbsp olive oil
- 4 boneless pork chops (about 5 oz each), trimmed of excess fat
- 1 tsp salt
- 1/4 tsp pepper
- 1/3 cup reduced-fat sour cream
- 1/4 cup Dijon mustard
- 2 1/2 Tbsp peach or apricot jam
Pour vinegar over onion slices in a shallow dish. Marinate at least 10 minutes or until ready to serve.
Meanwhile heat oil in a large nonstick skillet over medium-high heat. Season pork with salt and pepper on both sides. Add to skillet and cook, turning once, 7 to 8 minutes until browned and cooked through.
While pork cooks, mix sour cream, mustard, jam and chopped onion until blended.
Serve on the pork; top with the pickled onions.