I found this recipe in the far recesses of my recipe box. It was given to my by a friend when me and the hubby got married 10 years ago! I keep wondering why in the world I waited 10 years to make it??? It's slightly breaded, tender, juicy, has a slight hint of rosemary, and a balsamic glaze. Not to mention easy! I will never lose this recipe again :) Thanks Paula!
*Note- I posted an update on my muffin recipe
- 6 Pork Chops, 1 inch thick
- 1/2 C Arrowroot Flour
- 2 Tsp. Chopped Fresh Rosemary
- 1 Tsp. Sea Salt
- 1 Tsp. Black Pepper
- 4 Tbsp Extra Virgin Olive Oil, as needed
- 2 Cloves Garlic, minced
- 14 Oz. Gluten Free Chicken Broth
- 1/3 C Balsamic Vinegar
1. Combine flour, rosemary, salt, and pepper.
2. Heat 2 Tbsp. oil in large skillet over med-high heat.
3. Dredge chops in flour mixture and place as many as will comfortably fit in skillet. Cook 4 minutes on each side or until golden. Set aside. Repeat steps 2 and 3 until all chops are browned.
4. Add 1 Tbsp. oil to the skillet. Making sure your chicken broth and vinegar are ready to go... add the garlic to the skillet and cook 15 - 30 seconds or until fragrant. Add the broth and vinegar before it burns. Stir to loosen particles from bottom of skillet.
5. Cook 6 minutes or until reduced by half.
6. Add chops back to skillet. Cover and cook an additional 5 minutes or until cooked through.
I served mine with this balsamic glazed carrot recipe. YUM!!!
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