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Do you fall into the same patterns when it comes to making dinner?
I definitely do. I stick to my same few go-to seasonings. When I make chicken, whether it be a whole chicken, drumsticks, wings, thighs or breast, I always use sea salt, onion powder, and garlic powder with either olive oil, butter, or ghee. For steaks I just use sea salt! I really don’t get bored of this because it makes the meat tasty (and requires little brain work or physical preparation!)
But that means I forget that there are so many other spices, seasonings, and ways to flavor food!
Cooking with seasonal ingredients is always ideal, so I paired hearty pork chops with cranberries to complement the fall and winter seasons. It was the perfect way to add a festive touch to this recipe, taste-wise and visually!
I don’t have a ton of experience cooking pork, so this was fun. My main goal was to not dry it out, because I have had dry pork one too many times!
I love a good sear on meat, so that’s how the magic starts. After a crisp, brown sear on each side, put the pork chops in the oven until they are no longer pink but still juicy. In my oven this took about 25 minutes, but you might want to check on yours since everyone’s oven cooks differently.
And the best part is that the sauce takes almost no time at all AND you can whip it up while the pork is finishing off. EASY!
Do you have any tried and true ways of making pork chops? I want to hear them! As long as the pork isn’t dry, of course 😉
Seared Pork Chops with Cranberry Compote (AIP, Paleo)
SERVES 4
Ingredients
4 bone-in pork chops
1 1/2 tsp sea salt
2/4 tsp dried thyme
1 1/2 tbsp coconut oil
1/4 cup coconut sugar
1/4 cup water
1 minced garlic clove
1/2 sliced yellow onion
1 cup fresh cranberries
Optional: 2-3 chives
Instructions
- Preheat oven to 350°F. and set a large frying pan over medium/medium-high heat.
- Pat dry the pork chops and season with sea salt and dried thyme.
- Add the coconut oil to the pan once hot. Carefully place the pork chops in the pan one at a time. Sear on each side for 2 minutes.
- If using oven-safe cookware like cast iron, pop that right into the oven. If not, transfer the pork chops to a baking sheet or baking dish.
- Bake for about 25 minutes.
- While the pork chops are cooking, make the compote. In a saucepan over medium heat add the coconut sugar, water, garlic, and onion once hot.
- Stir occasionally and more often as it heats up to prevent burning, for 5 minutes. Add the cranberries and continue stirring often.
- The compote is done when it has become thick.
- Plate the pork chops and divide the compote over each.
- Roast for 16 minutes.
