Makes 4 servings. Difficulty
4 boneless pork chops 3/4 teaspoon curry powder, divided 1/4 teaspoon hot paprika 1/4 teaspoon salt
1/3 cup apple marmalade 1 teaspoon gf horseradish dijon 1-1/2 Tablespoons balsamic vinegar 1/8 teaspoon crushed red pepper flakes
1 Tablespoon olive oil 1 cup gf chicken stock
In a small bowl, combine curry powder, hot paprika, and salt. Rub pork chops on both sides with curry mixture.
In a separate bowl, combine apple marmalade, horseradish dijon, balsamic vinegar and crushed red pepper; set aside.
Heat a large skillet with olive oil over medium heat. Add pork chops and sauté until browned on both sides and cooked through, about 3 minutes per side. Remove pork chops and tent with foil to keep warm.
Return skillet to heat and deglaze skillet with gf chicken stock, scraping browned bits from bottom of pan. Simmer until reduced by half. Add apple marmalade mixture and stir until blended and heated through, about 15 seconds.