Sunday, March 1, 2020


4 LARGE bone-in pork chops
FRESH ground sea salt and tri-color pepper
1 shallot sliced thin
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon avocado oil
1 tablespoon butter
2 tablespoons FRESH minced thyme
2 tablespoons orange zest
1/4 cup orange juice
  • Melt butter and avocado oil in large skillet.
  • Generously season pork chops with FRESH ground sea salt and pepper.
  • Add pork chops to skillet and sear 4 minutes, flip and repeat on second side. Transfer pork chops to plate and keep warm.
  • Add shallot and garlic to pan, sauteing 2 minutes until tender.
  • Add thyme, orange juice, zest and vinegar to skillet, cooking 2-3 minutes until reduced to a glaze consistency.
  • Return chops to pan, turning to coat in glaze.
  • Serve immediately.
NOTE: I used orange pineapple juice and coconut pineapple balsamic vinegar this time and was extremely pleased!

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