Côtelettes de porc en sauce

Ingrédients

• 1 pound boneless pork chops
• 3 tablespoons olive oil (or avocado oil)
• 2 cloves garlic (minced)
• 1 large white onion
• 1 tablespoon balsamic vinegar
• 3/4 cup chicken broth (or stock)
• 1/4 cup coconut cream (heavy cream, or half and half)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon crushed red pepper (optional)
• 1/8 teaspoon oregano
• 1/8 teaspoon dried thyme

Préparation

1. 1

   In a small bowl, stir the pork chop seasoning ingredients together. Using a sharp knife, thinly slice the onion and mince the garlic. Set everything to the side.

2. 2

   Heat the oil in a large skillet over medium-high heat. Use paper towels to pat the pork chops dry. Season them generously on both sides with the pork chop seasoning, then add them to the hot oil.

3. 3

   Sear on the first side until browned, about 3 minutes. Use tongs to flip the chops over and cook the second side for 3 minutes. *When the meat has a proper sear, the chops will release naturally from the pan- don't force them.Transfer the meat onto a plate and set to the side.

4. 4

   Reduce the heat to medium-low. Add sliced onions to the same skillet (don't wash it out). Cook the onions for about 20 minutes, stirring occasionally, until soft and caramelized. Add the minced garlic and vinegar, season with salt, and stir to combine. Cook for another 2 minutes.

5. 5

   Using a wooden spoon, stir in the cream and broth, scraping up any brown bits from the skillet. Return the pork chops to the skillet.

6. 6

   Bring gravy to a simmer and cook everything over low heat for another 5 minutes, or until the pork chops are cooked to an internal temperature of 145℉.The actual cook time will depend on the thickness of your chops.