2 tbsp plus 1 1/2 tsp gluten-free flour mixture, divided
1/4 tsp salt
1/4 tsp pepper
2 boneless port loin chops (4 ozs each)
2 tbsp butter
1/4 tsp rubbed sage
1/8 tsp dried rosemary, crushed
1/2 cup sliced onion
1/2 cup unsweetened apple juice
2 tbsp chopped walnuts
Instructions
In a large resealabe plastic bag, combine 2 tbsp flour mixture, salt and pepper. Add port chops, one at a time, and shake to coat.
In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear. Sprinkle with sage and rosemary; remove and keep warm.
In the same skillet, saute onion in pan drippings. Combine remaining flour mixture and juice until smooth. Stir into skillet; add nuts. Bring to a boil; cook and stir for 2 minutes or until thickened.