Dairy and Gluten Free Spicy Pork Chops
4 thick cut boneless pork chops
salt & pepper
1 tbs olive oil
1 medium onion, cut in half then thinly sliced
1/2 medium green bell pepper, cut in half then thinly sliced
1/2 medium red bell pepper, cut in half then thinly sliced
4 fat cloves of garlic, chopped
1/3 cup fresh cilantro, chopped
4 medium fresh tomatoes, chopped
1 tsp sugar
1 tsp to 1 tbs sriracha hot chili sauce (depending on how spicy you like it)
1 cup chicken broth
2 tbs cornstarch dissolved in 1/2 cup chicken broth
2 tbs dairy free buttery spread
hot cooked brown rice
Season the pork chops with salt and pepper.
In a large skillet with a tight fitting lid lightly brown the pork chops in the olive oil over medium high heat.
You do not want to fully cook the pork at this stage.
Remove the pork chops from the pan leaving behind the olive oil.
Add the sliced onions and peppers to the pan and saute over medium heat until tender.
Add the chopped garlic and saute for a minute longer.
Add the cilantro, tomatoes, sugar, sriracha, and chicken broth.
Return the browned pork chops to the pan.
Cover with lid and reduce heat to simmer.
Simmer for 30 minutes or until the pork chops are cooked through.
Remove lid and bring back to the boil.
Stir in the dissolved cornstarch mixture and continue to cook until thickened.
Take off the heat and stir in the buttery spread.
Serve over a bed of hot cooked brown rice.