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Paleo Balsamic Pork Chops

This is a pretty easy weeknight meal, and I find that pork chops go on sale pretty frequently at my local grocery store.   This pan sauce only has 2 ingredients and isn't overly sweet. 4 pork loin chops (I used bone in)
coconut oil for cooking
3 tbs liquid aminos (or soy sauce)
3 tbs balsamic - I had a bottle of some really awesome Napa Valley Naturals fig balsamic vinegar but you can use any kind)

Sprinkle each side of pork chops with salt and pepper.  Heat about a tablespoon of coconut oil in a cast iron skillet and cook pork (about 5-6 minutes each side depending on thickness).  I did one chop at a time, then put them in the oven at about 325.  Cook the thickest one first, and they'll all finish in the oven around the same time.  If you're nervous about the pork being done, the internal temperature should be between 145 and 160.

Once you've cooked the chops,  add the liquid aminos and the balsamic to the pan and start scraping all the bits off the bottom as it simmers.  Let it reduce until it starts to turn into a glaze.  Spoon sauce over chops and serve. at 6:56 AM Labels: balsamic, dinner, easy, glaze, paleo, pork chops, weeknight PNut said...

Why do you put it in the oven if you already cooked it in the skillet? And how long do you cook it for - or am I completely reading this wrong?

February 14, 2013 at 8:44 PM Seaside Kitchen said...

You put it in the oven to finish it (this is also a good way to cook steaks so you get that good sear/char on the outside while keeping it medium/med rare on the inside.)

If you cook your pork in the skillet on high for too long it will dry out long before it hits 145 degrees. I cooked mine for about 7ish minutes in the oven, but it will depend on how big your pork chops are.

February 15, 2013 at 6:32 AM