A PAN OF PORK CHOPS WITH MARMALADE MUSTARD PAN SAUCE

FOR THE CHOPS

4 thick-cut pork chops, each about 1 inch (2.5 cm) thick

1 teaspoon (1 mL) of salt

Lots of freshly ground pepper

1 tablespoon (15 mL) of vegetable oil

2 tablespoons (30 mL) of butter

FOR THE SAUCE

½ cup (125 mL) of orange juice

¼ cup (60 mL) of marmalade

2 tablespoons (30 mL) of grainy or Dijon mustard

1 teaspoon (5 mL) of dried tarragon or thyme

1 teaspoon (5 mL) of Worcestershire sauce

Description:

Heat your favorite large, heavy skillet over medium-high heat. Pat the chops dry with paper towels and place them on a plate. Sprinkle with the salt and pepper, turning the meat with tongs a few times to evenly coat the works. Pour the oil into the center of the hot pan. Spoon the butter into the puddle (the oil prevents the butter from burning). Swirl and sizzle until the delicate butter is lightly browned. Fill the pan with the pork chops and sear the meat until browned and crusted on the bottom, about 5 minutes. Flip, cover tightly and reduce the heat to the lowest setting. Cook for 3 or 4 minutes more.

Remove the chops to a plate and loosely cover with foil while you quickly craft their sauce. Return the heat to medium-high, splash in the orange juice and stir in the marmalade, mustard, tarragon and Worcestershire sauce. Bring to a furious boil and continue cooking, stirring now and then, until the sauce is thick and smooth, about 5 minutes. Spoon the sauce over the chops, serve and share!

Mustard Glazed Chicken Thighs

Honey mustard is easily recreated without any sweetener when it’s made with healthy fats like butter or coconut oil. Use whichever you like best, or try mixing the two.

PREP TIME

5 minutes

COOKING TIME

45 minutes

YIELD

12 chicken thighs
(4-6 servings)




 

Ingredients

1/4 cup melted butter  or coconut oil

2 tablespoons gluten-free mustard

Black pepper to taste

1 teaspoon Sage Salt or 1/2 teaspoon sea salt + 1/2 teaspoon dried sage   

 12 bone-in, skin-on chicken thighs

 

 

SIDE NOTE

These are fantastic
reheated in the oven or toaster-oven, and they make a delicious, mild breakfast as well.

CHANGE IT UP

Use bone-in, skin-on chicken breasts if you don’t have chicken thighs. Serve with Butternut Squash & Kumquats 

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 425^°F.

 

In a small mixing bowl, combine the melted butter, mustard, black pepper, and Sage Salt. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one.

 

Bake for 45 minutes or until a thermometer reads 165^°F when inserted into the center of one of the chicken thighs.