This recipe was a winner at our table. We raise our own hogs for pork, so we eat a lot of pork chops. This pushes me to come up with new ways of flavoring then other than the same old thing.
Let’s get right to the recipe!
Serves 4-6, depending on the size of your pack of pork chops and how big your eaters are 😊
4-6 lbs of pork chops (in my photos we have four huge chops. My little guys split one.)
2 tbsp butter
2 tbsp olive or coconut oil
Salt and pepper, smoked paprika, garlic powder, onion powder
2tbsp – 1/4 c red wine vinegar
1 tbsp Bragg’s Liquid Aminos (or soy sauce if you don’t have liquid aminos.)
Melt the butter and olive oil together in a skillet. (Huge Iron skillets are my favorite!)
Before the meat goes in the skillet, coat each side with salt and pepper, garlic and onion powders, and smoked paprika. I just lightly covered the pork chop with all these spices.
(Sorry for no exact measurements…but to play it safe, use about 1/4 tsp of each for each side. If you need more, don’t be afraid to add more. The pork chops are pretty forgiving, and in my opinion, you can’t sprinkle on enough smoked paprika! 😉)
Put the pork chops in the hot oil, and cook on medium high each side for three to five minutes, until browned.
Add the red wine vinegar and the liquid aminos to the skillet. (Pour slowly, watch out for popping.)
Turn the heat down to medium, cover the skillet, and let the pork chops simmer for 20 minutes, or until they are cooked through.
If you see the skillet’s liquid disappearing, add a little more oil and vinegar.
Turn the pork chops at least once during cooking time. If you’re using an iron skillet, be watchful to not let them get too browned.
Serve with any THM-S friendly side! In my photo we had creamed spinach.
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