Ingredients
2 tablespoons plus 1-1/2 teaspoons Gluten-Free Flour Mixture, divided (recipe also on this page)1/4 teaspoon salt1/4 teaspoon pepper2 boneless pork loin chops (4 ounces each)2 tablespoons butter1/4 teaspoon rubbed sage1/8 teaspoon dried rosemary, crushed1/2 cup sliced onion1/2 cup unsweetened apple juice2 tablespoons chopped walnuts
Preparation
In a large resealable plastic bag, combine 2 tablespoons flour mixture, salt and pepper. Add pork chops, one at a time, and shake to coat.
In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Sprinkle with sage and rosemary; remove and keep warm.
In the same skillet, saute onion in pan drippings. Combine remaining flour mixture and juice until smooth. Stir into skillet; add nuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
