Time: 25 minutes
• 1 1/2 lbs pork sirloin chops
• 2 Tbsp coconut oil or bacon grease
• sea salt and fresh ground pepper
• 1/2 cup red wine vinegar
• 1/4-cup beef broth
• 4 Tbsp red currants (huckleberries or blueberries can be substituted)
• 1 Tbsp chives, chopped
• 2 Tbsp pineapple
• 1 tsp diced jalapenos
Preheat the oven to 400 degrees. Grease or oil a large oven-safe skillet and place it in the oven. Use the remaining oil to prepare another skillet; bring to medium heat on the range.
Meanwhile, either crush the pineapple and jalapeno together in a small bowl, or use a small food processor to chop well. Set aside.
Season the pork chops with salt and pepper, then sear for 2 minutes per side in the stovetop skillet. Transfer the seared pork to the skillet in the oven, bake for 15 minutes.
Add the red wine vinegar to the stovetop skillet and de-glaze for 2 minutes. Add the remaining ingredients and stir. Reduce until thickened. Top the pork with the reduction and serve.
Nutritional info (2 servings): 7g carb, 43g protein, 43g fat
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