• ½ cup fresh orange juice
  • 1 tbsp arrowroot powder
  • 1 tbsp whole-grain mustard
  • 1 tbsp avocado oil
  • 4 boneless pork loin chops (1 inch thick)
  • ¼ tsp freshly ground black pepper
  • 2 rosemary sprigs
  • 1 red onion, cut into 1/4 inch wedges
  • 2 tbsp fresh lime juice
  1. Preheat oven to 425°F.
  2. Combine orange juice, arrowroot powder, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until syrupy.
  3. Heat a large ovenproof skillet over medium-high heat. Add avocado oil and swirl to coat. Sprinkle pork with black pepper, then add to the hot pan. Cook 5 minutes or until browned.
  4. Flip the chops and add rosemary and red onion to the pan. Pour the orange-mustard mixture over the pork and transfer to the oven. Bake for 10 minutes, or until internal temp reaches 140°F.
  5. Remove the rosemary and onion from the pan and arrange on a serving platter. Return the pan to medium-high heat and add lime juice. Cook 4 minutes or until liquid is syrupy.
  6. To serve, set the chops alongside the rosemary and red onion, and drizzle with the lime pan sauce to serve.