8 loin pork chops, trimmed, 1 inch thick
1 tsp. salad oil
1 med. onion, sliced
1/3 c. real maple syrup
1/4 c. grainy Dijon mustard
4 tsp. cider vinegar
1/2 tsp. pepper

Heat oil in skillet over medium-high heat. Add chops and onion; cook chops for 5 minutes on each side. Turn down heat to medium-low and cook until center of chop is no longer pink (around 5 minutes). In small bowl, stir together maple syrup, mustard, vinegar and pepper. After removing chops, add mixture to skillet and bring to boil. Reduce heat to simmer and cook 3 minutes, stirring occasionally. Return chops to skillet, turning once.