gluten free marinated pork chops, steamed cauliflower and broccoli, butter

i dry rubbed these amazing chops with the following: (per pound of pork)

1 tsp salt

1/4 tsp freshly ground black pepper

1/2 tsp thyme

1 ground bay leaf

pinch of allspice

mix this all together, rub it onto the surface of the chops.  put them in a covered bowl and allow at least three or four hours, turning it a few times.

before cooking, wipe off the marinade with paper towels and dry the meat thoroughly.

now, preheat the oven to 325 degrees

heat some fat (your choice, i like coconut oil) in an ovenproof casserole (you will put this into the oven in a few minutes)

brown them on both sides (don’t crowd the pan!)

when the chops are all browned cover and heat the casserole until the meat is sizzling then transfer to the lower rack of your preheated oven for 25 – 30 minutes.

turn and baste the chops with butter once or twice during the cooking

now the best part, remove the chops from the casserole to a heated plate once they are cooked.  pour off all but about 2 Tb of the fat and add dry vermouth, reduce it down scraping the bits off the bottom.  pour over the chops and enjoy!