Honey Mustard Pork Chops
4
Servings:
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Honey Mustard Pork Chops Servings: |
- 4 pork chops
- 2 Tbsp Besan (chick pea flour) (chickpea flour) or gluten-free flour of your choice
- 3 Tbsp Honey
- 2 Tbsp dijon mustard
- 1/2 tsp hot english mustard optional
- 2 tsp grain mustard optional
- 2 Tbsp apple cider vinegar or kombucha or white vinegar
- 2 tsp coconut aminos or tamari (if you’re not avoiding soy)
- 2 tsp garlic powder
- 1 tsp dried rosemary or 3 fresh sprigs, finely chopped
- 2 green onions (eschallots, shallots) finely sliced
- 1/4 tsp fish sauce (omit if using tamari)
- 1 pinch sea salt
- 3 Tbsp chicken stock (bone broth)
- 1 Tbsp olive oil
- Dust pork chops in besan and set aside.
- Whisk together remaining ingredients.
- Heat olive oil in a fry pan and cook pork chops 2-3 minutes either side or until browned and almost cooked through.
- Add combined wet ingredients to the pork chops and cook for a further 2 minutes, turning the chops several times to coat nicely.
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