Bean is good at making pork chops, and I’m good at inventing sauces. Thusly we discovered Raspberries + Pork Chops = Awesome
- 4-6 pork chops, fatty edges trimmed
- coconut oil, bacon grease, or butter
- seasoning (we use a bit of Mexican chili powder, shallot salt, & pepper)
- 1 large chopped-up onion
- ¼ cup coconut milk
- 1 bag frozen rasberries
- Balsamic Vinegar
First: Slice the large union in half, then chop long-ways to end up with long slivers of onion. Set in a frying pan on med-high heat with your choice of grease/cooking oil (I use a little bit of bacon grease) and a splash of water, cover with lid for 3-5 min on med-high, and then reduce heat. Check on these occasionally and stir, adjust heat as needed.
Second: In a saucepan, dump the bag of frozen raspberries and coconut milk, set on medium heat, stirring occasionally. When the sauce starts to get thicker, reduce heat to simmer.
Third: While the onions and sauce are cooking, prep the pork chops and set them in a greased pan on med-high heat to cook. Sprinkle seasoning on each side when it comes time to flip the chops. This should take about 8-10 minutes for ¾ inch thick chops, thinner chops take less time.
When the pork chops are a minute or two away from being ready, add a liberal splash of balsamic vinegar to the onions and the raspberry sauce. Stir each well. Plate the onions first, in the center of the plate, the pork chops to go on top.
Lastly, drizzle big dollops of raspberry sauce over porkchops.
Enjoy! Try it and let me know how you liked it in the comments below.