MAKES: 4 servings · PREP TIME: 10 minutes · COOK TIME: 25 minutes

    There is something so delicious about a sauce made right in the pan. It catches all the delicious flavors from every stage of cooking to create one bold explosion of flavor. This sauce is also amazing with a thick, juicy steak.


    •4 thick-cut boneless pork chops (about 1½ pounds)

    •Sea salt and ground black pepper

    •3 tablespoons avocado oil or olive oil, divided

    •1 shallot, finely chopped

    •½ cup beef stock or bone broth (here)

    •⅓ cup balsamic vinegar

    •¼ cup Dijon mustard

    •2 tablespoons chopped fresh flat-leaf parsley, for garnish


    1. Season the pork chops generously on both sides with salt and pepper.

    2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, add the pork chops and sear for 3 to 4 minutes on each side, until they are almost cooked through. Move the chops to a plate and cover to keep warm.

    3. Reduce the heat to medium and add the shallot and remaining tablespoon of oil to the skillet. Sauté until the shallot is soft and translucent.

    4. Add the beef stock, vinegar, and mustard to the pan and whisk to combine. Use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.

    5. Return the pork chops to the pan and let simmer until the sauce has thickened and the chops are golden brown and cooked all the way through.

    6. Taste the sauce and add salt and pepper, if desired. Garnish with the parsley before serving.


    CALORIES: 317

    FAT: 15.8g

    PROTEIN: 35.6g

    TOTAL CARBS: 5.4g

    FIBER: 0.8g

    NET CARBS: 4.6g