This recipe is soooo easy. And so tasty even my 4 year old ate it. Woot! I love pork chops. And I love apples. But how could I get those tastes together when I don’t have enough apples, and honey so that my 4 year old will eat it? Apple cider vinegar. Not only is ACV good for you (it’s got tons of vitamin C) but it gives whatever you pair it with a lovely apple taste.
Need a freezer meal? Take your freezer bag, add the chops, rosemary, and vinegar. Freeze it. Once you thaw it and put the chops in your skillet, add the honey to the ACV to make the sauce. My Apple Cider Vinegar and Honey Pork Chops with Rosemary is a new recipe, so let me know what you think!
Ingredients:
- 1-2 cups Apple Cider Vinegar
- 1-1.5 lb. pork chops
- 2 tbsp. honey
- 1 tsp. rosemary
- 1 tbsp. butter/ghee
Put your pork chops in a ziplock bag, pour the ACV over. Add the rosemary and squish around until the herbs are evenly spread in the ACV. If you have to, use a second ziplock to make sure all chops are sitting in the ACV. Lay flat in your fridge and marinate a couple hours. Heat butter in your non-stick skillet (preferably ceramic). I use Wearever Nonstick Ceramic. Place the chops in your skillet and gently brown. While the chops are cooking, reserve ~1 cup of your ACV. Whisk in the honey. Flip your chops, brown for a minute or two. Add the ACV & honey mixture. Reduce the heat and simmer with the top on your skillet. Once done, take the top off and increase the heat for a minute to brown the chops. Serve with heaps of steamed broccoli, steamed carrots or my Cinnamon Roasted Butternut Squash.
Apple Cider Vinegar and Honey Pork Chops with Rosemary
Apple Cider Vinegar and Honey Pork Chops with Rosemary is simple, easy and has a lovely subtle apple flavor. Paleo, Clean Eating.
