Pork Chops
Ingredients:
4 pork chops, 1/4-inch thick
Salt and pepper, to taste
½ cup Dijon mustard
1/4 cup of gluten free barbeque sauce
1 teaspoon mustard powder
1 teaspoon dried french thyme
2 cloves of garlic
1 tablespoon walnut oil
1/2 cup of sun dried tomato
1/4 cup of orange marmalade jam
Directions:
Preheat oven to 425°F. Season pork chops lightly with salt and pepper. In a small bowl, combine mustard, barbeque, jam, mustard powder, French thyme, and garlic; mix well and spread evenly over both sides of the chops. Heat the oil in a large skillet over medium-high. Add the chops and cook till lightly pink in the middle. Transfer to the oven top with sundried tomatos and cook for an additional 5-8 minutes, until no longer pink and cooked through.
Top Pork Chops over cooked asparagus or warmed spinach.
Enjoy!
Fit Chic