The kids are either back to school or getting ready to do so, and it’s back to a busy schedule for some. Whether you have children or just a busy schedule, this pork loin and potatoes recipe with a sweet and savory glaze may help you deal with this busy time, as this is one of my easy, 30 minute gluten free dinner recipes. It’s so tender!
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Time Saver Tip
If you are making this recipe for only 2 pork loin chops, keep the recipe the same, and use the left over potatoes another night along with a different type of meat.
A sweet and savory pork loin chop and potatoes recipe, quick for weeknight dinners, yet special enough for guests.
Ingredients:
- 4 medium russet potatoes, washed well, cubed
- 4 boneless pork loin chops
- 3 Tablespoons extra virgin olive oil (or garlic olive oil and skip garlic below)
- 2 Tablespoons gluten free balsamic vinegar*, divided
- Fresh ground pepper, to taste
- 8 cloves garlic, peeled and thinly sliced
- 1/4 yellow onion, chopped or thinly sliced
- 2 Tablespoons organic honey
- 1/4 cup gluten free chicken broth (or water)
Instructions:
- Add potatoes to a glass bowl; cover with plastic wrap; with a knife, poke 4 small holes in the plastic wrap; and microwave for about 10 minutes on high. Uncover, carefully allowing the steam to escape; set aside to cool a bit.
- Preheat oil in a skillet on medium-high heat. While it is preheating, baste the pork loin chops with a little of the balsamic vinegar; and pepper, to taste. If using, add the garlic and cook until aromatic; remove the garlic; and set aside.
- Add the chops and brown each side for about 3 minutes and cook until it reaches 160°F. Transfer the chops to a serving dish and cover.
- Cube the potatoes and add them to the skillet, stirring occasionally. Cook until slightly golden brown. Add the onions and cook until transparent, about 2 minutes. Leave heat element on.
Tips
Many balsamic vinegar brands contain sugar. Therefore, chose one that fits your diet needs.