Pork Chops with Cherry-Wine Sauce
Roasted Orange Broccoli
Ingredients
- 2 (6-oz) bone-in pork chops
- 1 Tbsp olive oil, divided
- 2 Tbsp sliced shallot
- ½ cup frozen pitted cherries, thawed
- ¼ cup gluten-free chicken broth
- ¼ cup dry red wine (or use chicken broth)
- 1 tsp chopped fresh rosemary
Instructions
- Sprinkle pork lightly with salt and pepper. Cook in ½ Tbsp hot oil in a skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet; keep warm.
- Cook shallots in ½ Tbsp hot oil in skillet 2 minutes or until tender. Add cherries, broth, and wine, scraping skillet to loosen browned bits. Bring to a boil; cook 6 minutes or until thickened and reduced to about ½ cup.
- Serve sauce over pork; sprinkle with rosemary.
Side Dish Ingredients
- 1 (¾-lb) head broccoli, cut into 3-inch-long spears
- 1 Tbsp olive oil
- 1 Tbsp fresh orange juice
- ¼ tsp orange zest
- 1 tsp minced garlic
- ⅛ tsp kosher salt
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 475°F. Combine all ingredients on a rimmed baking sheet; spread in a single layer.
- Bake 14 minutes or until well browned, stirring once during last 2 minutes of baking.
Gluten Free Meal Plan
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