Pork Chops with Sweet Onion Gravy

This is a meal straight out of the comfort food handbook. With a little bit of prep this can be a tasty, hardy meal ready in no time. Pair it with your favorite veggie and you’ve got another great crowd pleaser.

Here's What You'll Need:

• Pork Chops - Recipe is for 3-4 steaks

• One Yellow Onion - Chopped

• Coconut Cream - One Can

• Coconut Aminos - 1/4 Cup

• White Wine - 1/4 Cup

• Balsamic Vinegar - 2 TSBP

• Bacon Fat - 2 TBSP

• Olive Oil - 1/4 Cup

• Salt - 2 tsp

• Garlic Powder - 2 tsp

To prep the pork chops it’s best to start the marinating process in the morning if not the day before. Add your 3-4 pork chops into a ziploc or sealed container. Pour in your coconut aminos, olive oil, salt and garlic, seal and shake to make sure everything is coated. Store until ready to cook.

Start by pre-heating your oven to 350 degrees. Next, in a large fry pan add the bacon fat and start melting over a medium heat. Add in your chopped onions, white wine, balsamic vinegar and a tad more salt. Cook until the onions just start to golden, transfer to another dish and set aside. In the same hot pan, place your chops down to sear for a few minutes on each side. Take the extra marinade and pour into your onions on the side.

Once your pork chops have a nice sear, add your onion mixture back into the pan along with the can of coconut cream. Mix thoroughly then carefully transfer the pan into your oven.

I use an external thermometer to track my cooking temp, your chops are done at 145 degrees. About 20 - 30 minutes in the oven. During this time I cook whatever other veggies I want to serve. Definitely goes best with some mashed sweet potatoes, because mashed potatoes and gravey, hello soulmates. Once your pork chops hit 145 degrees, carefully remove from the oven and give the gravey a good stir, mixing in all the yummiest around the edges of the pan. Give a taste and salt if needed. I added some fresh parsley on top for some extra flavor.

Enjoy!