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
- Preheat oven to 350°F.
- Evenly sprinkle each side of pork chops with salt, pepper and rosemary.
- 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)
- Add chops to skillet and cook until browned 3-4 minutes, flip and cook till other side is browned.
- Remove and set aside on plate.
- In the same skillet, add onion and bell pepper and toss in juices to coat and brown.
- Cooking for a minute, add vinegar and honey.
- Sauce will sizzle and bubble and should start to cook down.
- Reduce heat if you have too much splattering.
- 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)
- Remove from oven, plate and spoon glaze and roasted red onion over top of chops.