Ingredients
Scale
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.