Balsamic Roasted Pork Chops

This gluten-free, paleo and Whole30 compliant recipe is great for a weeknight dinner. Minimal fuss with lots of flavor! Made by my husband last evening, even the kids were licking their fingers!!

  • 4 bone-in pork loin chops
  • 1/2 tsp Himalayan Salt
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh rosemary (or 1.5 tsp dried)
  • 1 tbsp oil/ghee
  • 2 tbsp extra virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  1. Preheat oven to 350°F.
  2. Evenly sprinkle each side of pork chops with salt, pepper and rosemary.
  3. In a large heavy oven safe skillet, add butter and olive oil over medium high heat. (you don’t want oil popping but your chops should sizzle immediately when you add them)
  4. Add chops to skillet and cook until browned 3-4 minutes, flip and cook till other side is browned.
  5. Remove and set aside on plate.
  6. In the same skillet, add onion and bell pepper and toss in juices to coat and brown.
  7. Cooking for a minute, add vinegar and honey.
  8. Sauce will sizzle and bubble and should start to cook down.
  9. Reduce heat if you have too much splattering.
  10. Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops. (You want the internal temperature on your pork chops to be 145°F)
  11. Remove from oven, plate and spoon glaze and roasted red onion over top of chops.
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