Balsamic Roasted Pork Chops

• Gluten free
• Paleo

• Meat

  • 4 Bone pork loin chops

• Produce

  • 1 Red onion, large
  • 1 tbsp Rosemary, Fresh

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter

Found on ahealthylifeforme.com

Description

Ingredients

• 4 bone pork loin chops (1- 11/2 each) {I used French cut but any bone in will work}
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 tablespoon fresh rosemary, diced
• 1 tablespoons butter {use ghee for paleo and whole30}
• 2 tablespoons extra virgin olive oil
• 1 large red onion, halved and thinly sliced
• ½ cup balsamic vinegar
• 1 tablespoon honey

Directions

• Preheat oven to 350°
• 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 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°
• Remove from oven, plate and spoon glaze and roasted red onion over top of chops.