Gingery Glazed Pork Chops

 

1 tsp. grapeseed oil

1 T. flour

2 tsp. ground ginger

⅛ tsp. dried thyme

sea salt flakes

freshly ground black pepper

2 pork cutlets

1 small onion, finely chopped

2 T. apple cider vinegar

1 T. brown sugar

 

Over medium-high heat, warm the grapeseed oil, or other neutral oil of your choosing, in a thick-based pan which will accommodate the chops snuggly. Measure the flour, ground ginger and thyme onto a plate or into a plastic bag. Season well with salt and pepper and mix to combine. Pat the chops dry with paper towel and dredge on plate or in bag, shaking off the excess. When the oil is hot, fry the chops for 5 minutes a side, until golden and cooked through. Transfer to a loose foil tent. Add the chopped onion to the pan and cook, stirring, for a minute until it has softened and taken on some color. Add the apple cider vinegar and brown sugar. Continue to cook for a minute until syrupy. Return the chops to the pan, turning in the sauce until well coated and glazed. Serve immediately, spooning over the remaining pan juices.

 

Servings: 2
Serving Size: 1 pork cutlet with glaze

Calories: 323
Fat: 15 g
Fiber: 1 g
Protein: 31 g