Adapted from this recipe from Food TV
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 4 reasonably thick pork chops
- kosher salt
- 2 TBS olive oil
- 2 cloves garlic, minced/pressed
- 1/3 cup wine vinegar
- 1/4 cup good wine
- 1/2 cup broth
- 1/4 cup diced tomatoes
- 1 TBS mustard
Preheat oven to 425
Place an oven-safe large skillet over med-high heat, and put oil in pan.
Salt and pepper pork chops. When pan is hot, put in chops and cook about 2 min on each side.
Move pan to oven, and cook until chops come to proper temp (about 10-12 min depending on thickness). When done, put on a plate and cover with foil.
Cook garlic in remaining fat, then drain fat, leaving garlic in pan. Deglaze pan with vinegar and wine. Add broth and mustard, and stir until reduced. Pour over chops and serve with a veg and salad.