Skillet Pork Chops with Blistered Zucchini and Snap Peas

Ingredients

• 2 thick-cut boneless pork chops
• 1.5 tbsp olive oil
• 2 medium zucchini, cut into half-moons
• 150 g sugar snap peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 lemon lemon zest
• 1 tbsp lemon juice
• ¾ tsp salt
• ¼ cup gluten-free chicken stock
• 1 tsp arrowroot starch

Method

1. Season the pork chops with salt and rosemary.
2. Sear the chops in olive oil until deeply browned, about 4 minutes a side.8 min timer
3. Move the chops to a plate, then cook the zucchini and snap peas until blistered.5 min timer
4. Add the garlic, then stir in the stock and arrowroot until the sauce thickens.2 min timer
5. Return the chops to the pan, spooning the sauce over them.2 min timer
6. Finish with lemon zest and juice off the heat.