Orange & Sage Pork Chops

(adapted from this recipe)
4 (5 oz) 1/2-inch thick boneless pork chops
Himalayan Salt 
Freshly ground black pepper (leave out for AIP)

• 3 clove garlic, minced
• 2 tsp chopped fresh sage leaves or 2 tsp rubbed sage
• (fresh rosemary would be a good substitute)

• 3 Tbsp Olive Oil
• 
  
• 1 tbsp arrowroot flour
• 1/2 cup homemade chicken broth
• 2 tsp orange zest
• 1/2 cup fresh orange juice
• 1 1/2 tsp lemon juice
• 2 tsp honey
• 
  
• Instructions
pork chops with salt and pepper. Heat olive oil, garlic, and sage in a large skillet over medium-high heat. 

Add pork chops and cook, turning once until cooked through, about 4 minutes per side. Transfer to a plate, cover with foil and let rest at least 3 minutes.

Meanwhile, whisk together 1 Tbsp broth with arrowroot flour. Mix in remaining 3 Tbsp broth, orange juice, lemon juice, and honey. 

After removing pork chops from skillet, reduce skillet temperature to medium. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits. 

Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage. 

Return pork chops to skillet and spoon sauce over chops. Serve warm.