After the holidays this year I was a little over cooking so dinner around here the past two months has been pretty boring. Chicken and variations of ground beef have been easy and affordable. This week I decided it was time we got back to a little variety.
I found heritage bred pork at the local farmer’s market (Butcherbox.com is a great delivery option too), so it was “the other white meat” for dinner tonight. I made a basting sauce with ghee and spices. I think thyme and rosemary pair well with pork in the winter for a deep woodsy feel and flavor.
Gluten, Grain, and Sugar Free. Lactose and Casein free with use of ghee. Substitute avocado oil for completely dairy free.
Ingredients:
- 4 Boneless Pork Chops
- 4 tbs Grass fed Ghee
- 2 cloves Garlic, minced
- 1 tbs Green Onion, white parts chopped
- 1/4 Cup White Cooking Wine (or broth)
- 1 tsp Dried Thyme
- 1 tbs Fresh Rosemary, chopped
- 1 tbs Maple Syrup Substitute (I use Lakanto)*
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- Green onion tops and rosemary for garnish
Instructions:
- Melt ghee in a cast iron (or other nonstick) skillet. Pat pork chops dry with a paper towel and season with salt and pepper. Sear in the pan over medium-high heat 2-3 minutes per side.
- Remove pork chops from pan and decrease heat to medium. Add the white cooking wine and deglaze the pan (getting all the crispies off the bottom of the pan).
- Add onion and garlic and saute 2 minutes. Next, add other seasoning, stir to combine, and return pork chops to the pan.
- Cook an additional 7-8 minutes until pork is cooked through (dependent on the thickness of your chops). Turn occasionally and baste occasionally with sauce from pan.
- Move pork chops to a serving platter, top with pan drippings. Add additional fresh rosemary and green onion as garnish.
*Feel free to use regular maple syrup or even omit this ingredient. I used Lakanto Maple Syrup Substitute to keep sugar and carb content low.
