Gluten Free Pork Loin and Potatoes with Balsamic and Honey Sauce

Ingredients:

For the Pork Loin and Potatoes
• 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
For the Sauce
• 2 Tablespoons organic honey
• 1/4 cup gluten free chicken broth (or water)

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
For the Sauce In the same skillet, deglaze the pan by adding and whisking together water, remaining balsamic vinegar and honey; bring to a boil. Add additional chicken broth or water to thin, if necessary. Pour sauce over pork chops and potatoes.

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