A delicious savoury-sweet twist to an old comfort food!
Note: Marinate the pork chop for at least a few hours before cooking.
Saute the onions and 1/2 cup pineapple in the balsamic vinegar, garlic and coconut oil in a skillet over medium heat for about 10-15 minutes, or until the onions are translucent. Once done, remove from skillet.
Cook the pork chops with 1/2 cup pineapple, crushed and 1 tbsp coconut oil in the skillet over medium heat for about 5-10 minutes, or until the juice of the pork chops run clear and there is no pink in the middle.
Top the cooked pork chops with the caramelized pineapple and onions you set off to the side. Serve and enjoy!
Visit fastpaleo.com for the original recipe.