I usually try to feature gluten free recipes on Friday that are adaptations of stuff that’s usually not gluten free. This dish is not one of those. It’s a straight up normal kind of dish that happens to be gluten free. It was DEAD EASY and FAST for a weeknight dinner–and as I have had an off week where my menu planning went out the window, it’s what we’ve got. Serves 2.
Ingredients:
- 2 boneless pork chops, about 6 ounces each
- 2 tablespoons good balsamic vinegar
- 1 tablespoon olive oil
- 2-3 cloves minced garlic
- salt
- pepper
- 2 teaspoons Italian seasoning (divided)
- 1 pint grape tomatoes
- 1 tablespoon olive oil
- 2 teaspoons honey
Directions:
- One to two hours before you’re ready to cook the pork chops, mix the balsamic, garlic, and 1 tablespoon of the olive oil together in a ziplock bag and pop those chops in to marinate.
- When you’re ready to cook, pull them out and sprinkle both sides with salt, pepper, and 1 teaspoon of the Italian seasoning.
- Meanwhile, crank your oven to 450.
- Spray a glass baking dish with cooking spray.
- Toss the tomatoes with the remaining tablespoon of olive oil, the honey, and the last teaspoon of Italian seasoning.
- When the oven is preheated, pour the tomatoes into the baking dish and pop them in. Set the timer for approximately 12 minutes.
- Heat a skillet over medium to medium high heat.
- Cook the chops, about 6 minutes a side or until no longer pink in the middle. Be sure to watch them, as you don’t want them to burn!!!
- The tomatoes are ready when they have just begun to burst and get wrinkly on the skin.
- Plate the chops and cover with the tomatoes and the juices from the baking dish.
- Voila! Dinner on the table in 15 minutes of actual prep time!
Gluten Free Friday: Balsamic Pork Chops with Burst Tomatoes
I usually try to feature gluten free recipes on Friday that are adaptations of stuff that's usually not gluten free. This dish is not one of those. It's a straight up normal kind of dish that happens to be gluten free. It was DEAD EASY and FAST for a weeknight dinner--and as I have had an off week where my menu planning went out the window, it's what we've got. Serves 2.
Author: Kait Nolan
Recipe type: Entree
Cuisine: Gluten and Dairy Free
Ingredients
- 2 boneless pork chops, about 6 ounces each
- 2 tablespoons good balsamic vinegar
- 1 tablespoon olive oil
- 2-3 cloves minced garlic
- salt
- pepper
- 2 teaspoons Italian seasoning (divided)
- 1 pint grape tomatoes
- 1 tablespoon olive oil
- 2 teaspoons honey
Instructions
- One to two hours before you're ready to cook the pork chops, mix the balsamic, garlic, and 1 tablespoon of the olive oil together in a ziplock bag and pop those chops in to marinate.
- When you're ready to cook, pull them out and sprinkle both sides with salt, pepper, and 1 teaspoon of the Italian seasoning.
- Meanwhile, crank your oven to 450.
- Spray a glass baking dish with cooking spray.
- Toss the tomatoes with the remaining tablespoon of olive oil, the honey, and the last teaspoon of Italian seasoning.
- When the oven is preheated, pour the tomatoes into the baking dish and pop them in. Set the timer for approximately 12 minutes.
- Heat a skillet over medium to medium high heat.
- Cook the chops, about 6 minutes a side or until no longer pink in the middle. Be sure to watch them, as you don't want them to burn!!!
- The tomatoes are ready when they have just begun to burst and get wrinkly on the skin.
- Plate the chops and cover with the tomatoes and the juices from the baking dish.
- Voila! Dinner on the table in 15 minutes of actual prep time!