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Gluten Free Friday: Balsamic Pork Chops with Burst Tomatoes

October 5, 2012

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:

  1. 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.
  2. When you’re ready to cook, pull them out and sprinkle both sides with salt, pepper, and 1 teaspoon of the Italian seasoning.
  3. Meanwhile, crank your oven to 450.
  4. Spray a glass baking dish with cooking spray.
  5. Toss the tomatoes with the remaining tablespoon of olive oil, the honey, and the last teaspoon of Italian seasoning.
  6. When the oven is preheated, pour the tomatoes into the baking dish and pop them in.  Set the timer for approximately 12 minutes.
  7. Heat a skillet over medium to medium high heat.
  8. 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!!!
  9. The tomatoes are ready when they have just begun to burst and get wrinkly on the skin.
  10. Plate the chops and cover with the tomatoes and the juices from the baking dish.
  11. Voila!  Dinner on the table in 15 minutes of actual prep time!

Printable version.

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