Honey-Glazed Pork Chops (GAPS-legal)

These pork chops are wonderfully moist and delicious.  While I don't typically like sweet meat, pork pairs beautifully with the honey glaze.  Serve these pork chops alongside a side salad, and you'll have a complete meal in about half an hour.

Honey-Glazed Pork Chops
Serves 4

• 4  pork chops, about 1-inch thick
• Celtic sea salt and freshly ground pepper
• 2 Tb butter, divided in half
• 1 Tb lard or high-heat fat such as ghee, sunflower, sesame, peanut, or refined coconut oil
• 1/4 white onion, minced
• 3/4 cup chicken broth, preferably homemade
• 1/2 cup honey
• 2 Tb apple cider vinegar
• 1 tsp fresh thyme leaves
• tiny pinch of dried cayenne
• 1 tsp dijon mustard

1.  Pat the pork chops dry with a clean cloth or paper towel.  Season with salt and pepper to taste.
2. Heat a 12-inch skillet over medium-high heat, then add 1 Tb butter and 1 Tb lard (or oil).  Swirl the pan to evenly distribute the fat.
3. Brown the pork chops on one side (about 4 minutes) and then set them aside.  While the pork chops brown, measure out the rest of the ingredients.
4. Add the onion and a sprinkle of salt to the skillet, and cook several minutes until the onion is softened.  Stir in the broth, honey, vinegar, thyme, mustard, and cayenne.
5. Place the pork chops back in the skillet, browned side facing up.  Reduce the heat to medium, cover the skillet, and cook for 5-10 minutes (until the center of the pork chops is 140 degrees).
6. Transfer the pork chops to a clean plate and let them rest for a few minutes.  Do not cut into the chops right away, as you will lose most of their juices if you do.
7. Continue to cook the glaze in the skillet, uncovered, for about 7 minutes.  Then add any juices that accumulated on the plate with the pork chops.  Whisk in 1 Tb butter, and season with salt and pepper to taste.
8. Pour glaze over the pork chops and serve!

This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Real Food Wednesday with Kelly the Kitchen Kop!