Porc à la sauce au gingembre et au sirop d’érable (sans gluten et paléo)

Ingrédients

• 4 tsp extra-virgin olive oil, divided
• 1 onion, chopped
• 1 tbsp minced peeled fresh ginger
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 4 (4 oz) bone-in pork chops
• 1/2 cup chicken broth
• 1/4 cup maple syrup

Préparation

1. 1

   In a large skillet over medium-low heat, heat...: In a large skillet over medium-low heat, heat 2 tsp of olive oil. Add the onion and sauté for 10 minutes, or until golden brown and tender. Add the ginger and cook, stirring, for 2 minutes more. Remove from the skillet and set aside.

2. 2

   In a small bowl, whisk the chili powder,...: In a small bowl, whisk the chili powder, salt, pepper, and cinnamon to combine. Rub the spices over both sides of the pork chops.

3. 3

   Place the skillet over medium heat and add...: Place the skillet over medium heat and add the remaining 2 tsp of oil to heat. Add the chops and cook for 3 minutes per side until browned.

4. 4

   Add the chicken broth, maple syrup, and onion...: Add the chicken broth, maple syrup, and onion mixture to the skillet. Bring to a boil, then reduce the heat to maintain a simmer. Cover the skillet and cook for 8 minutes, or until the meat is tender. Remove the pork from the skillet and keep warm.

5. 5

   Bring the broth mixture to a boil. Cook,...: Bring the broth mixture to a boil. Cook, uncovered, for 2 minutes, or until the liquid is thickened and reduced to about 1/2 cup. Serve the chops with the sauce.