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Gluten Free Skillet Rosemary Pork Chops
Prep time
Cook time
Total time
Gluten Free Skillet Rosemary Pork Chops
Author: Jeanette Withington
Recipe type: Main
Serves: 4
Ingredients
- 6 pork chops
- 1 pound baby red potatoes, halved and par boiled
- 2 garlic cloves, minced
- 2 sprigs fresh rosemary, minced
- 2 sprigs rosemary
- 2 lemon juice, (squeezed halves reserved)
- salt and pepper
- olive oil
- 8 oz. white button mushrooms, halved
- 1 pinch red pepper flakes
Instructions
- Preheat oven to 450 degrees F.
- Drizzle pork with a little bit of olive oil then season with salt and pepper. Sprinkle with minced rosemary, garlic and pepper flakes. Squeeze 1 lemon over pork. Cover and marinate in the fridge for at least 30 minutes.
- Heat a large cast iron skillet to medium high heat. Cook the pork about 5 minutes turning once. Transfer to plate and clean the skillet. Add a splash of olive oil to the pan and add the potatoes and mushrooms. Season with salt and pepper. Cook the mushrooms and potatoes for few minutes then add the pork back to the skillet and 2 sprigs of rosemary. Bake for about 7 to 8 minutes. Serve
