Paleo Pork Chops

Ingredients

• 4 pork chops, 1/4-inch thick
• Salt and pepper, to taste
• 1/2 cup Dijon mustard
• 1/4 cup of gluten free barbeque sauce
• 1 teaspoon mustard powder
• 1 teaspoon dried french thyme
• 2 cloves of garlic
• 1 tablespoon walnut oil
• 1/2 cup of sun dried tomato
• 1/4 cup of orange marmalade jam

Directions

1. Preheat oven to 425�F.
2. Season pork chops lightly with salt and pepper. In a small bowl, combine mustard, barbeque, jam, mustard powder, French thyme, and garlic; mix well and spread evenly over both sides of the chops.
3. Heat the oil in a large skillet over medium-high.
4. Add the chops and cook till lightly pink in the middle. Transfer to the oven top with sundried tomatos and cook for an additional 5-8 minutes, until no longer pink and cooked through.
5. Top Pork Chops over cooked asparagus or warmed spinach.

Enjoy!