Pork chops are delicious any time of the year. However, as the weather cools down, my mind switches to making comfort foods. As a busy parent, I find this pork chop recipe to be easy and delicious. The best thing about pork chops for me is that I purchase my meat from local farmers and it not only helps the community, but it helps the farmers stay in business.

This recipe is simple, gluten free, and tasty. Served with roasted carrots and a side of gluten free mac and cheese, this dish will have your family wanting to return for more.

Ingredients

4 pork chops1 tablespoon of coconut oil

1 tablespoon of himalayan salt

1 tablespoon of black pepper

1 tablespoon of chili powder

1 tablespoon of garlic powder

1 tablespoon of paprika

1 teaspoon of cumin

2-3 carrots, sliced

1 onion, sliced (yellow or white)

Instructions

1. Preheat oven to 350 degrees fahrenheit.
2. Add coconut oil to your cast iron skillet and heat the pan to medium.
3. Combine all of the dry ingredients in a small bowl to make a spice blend.
4. Use half of the spice blend to sprinkle one side of each pork chop.
5. Set each pork chop, spice side down in your skillet to brown.
6. After the pork chops are lightly browned, remove and set aside.
7. Evenly add carrots to skillet.
8. Place your pork chops on top of your carrots, with the browned side down.
9. Equally sprinkle the remainder of your spice blend on your pork chops.
10. Evenly add onions on top of your pork chops.
11. Place your skillet in the oven for about 10-15 minutes.
12. Pork chops are done when their internal temperature reaches 160 degrees fahrenheit.
13. After the pork chops are removed from the skillet, you may want to add bone broth to your skillet and serve your dish with a pan jus or you can just enjoy it as is. Bon appetit, y’all!