I got this recipe from my magic Paleo Magazine Reader’s Favorite Holiday Recipes issue and made it today for a gratitude lunch (early Thanksgiving) with family. It looks so fancy and tastes so good, but it’s surprisingly easy and pretty quick to prepare! Here’s what our awesome meal looked like: coconut milk mashed potatoes in the back, pork chops in the middle, accompanied by a green salad and amazing apple tart!
Here’s the recipe:
16 oz frozen cherries, thawed (reserve the liquid)
1 medium orange, juiced and zested (I used lime and it was great)
1/3 tsp cinnamon
2 TBSP organic maple syrup
1/2 cup organic ketchup
1/2 tsp chipotle powder
4 boneless pork chops
1 TBSP coconut oil
Put the cherries with juice, citrus juice and zest, cinnamon, syrup, ketchup, and chipotle in a medium saucepan and bring to a boil. Turn the heat down a bit and let it simmer and thicken for about 10 minutes.
Meanwhile, melt the coconut oil in a skillet and sprinkle garlic powder and salt onto your chops.
Put the chops in the hot oil and cook them for 3 minutes on each side, or until a meat thermometer inserted into the thickest part of the chop reads about 140 degrees. Pull them out of the pan them and let them rest for about another 3 minutes before serving.
Distribute the warm sauce over the chops and enjoy!