| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 1 pound Pork Loin Chops boneless
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Olive Oil
- 1 tablespoon Rosemary
Ingredients
| |
Instructions
- Mix your vinegars, oil, and rosemary in a dish or plastic bag.
- Divide the pork up into four equal portions for cooking and serving, add the pork into the marinade and seal to allow the pork to marinate at room temperature for about 10 minutes (or you can marinade this in the fridge for a longer time, but I find it’s not necessary).
- Heat a cast iron or non stick skillet over a medium heat until a drop of water sizzles when you add it to the pan.
- Lower the heat to medium low and cook for about four minutes on each side. Cover the skillet with a tight fitting lid or foil and let it sit for about 10 minutes with the heat off or very low.
Recipe Notes
Serve this with a bit of apple sauce or brown rice and a nice Spinach Salad with homemade vinaigrette for a very quick and easy well-balanced dinner that doesn’t require you to turn on the oven. Just be sure to put the rice to cook first.
Calories 167 kcal
Nutrition (per serving): Calories: 167; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 54mg; Sodium: 53mg; Carbohydrate: 1g; Dietary Fiber: 0g; Sugar: 1g; Protein: 23g
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