Pork Chops with Berry Sauce
Seared pork chops are topped with a quick berry pan sauce for an easy weeknight meal. You can use whatever berry you like. You can also swap out lemon juice for a vinegar of your choice.
Servings 2
Calories 418kcal
Ingredients
- 1 pound bone-in pork chops 2 chops, 8 ounces each
- salt and pepper to taste
- 1 tablespoons avocado oil
- 1 tablespoon butter or butter flavored coconut oil for dairy-free
- 2 sprigs fresh thyme
- 1/2 cup fresh berries such as raspberries
- 1-2 tablespoons monk fruit powdered
- 1 tablespoon lemon juice or more, to taste
Instructions
- Dry the pork chops well and season generously with salt and pepper. Heat a large cast iron pan over high heat and when hot, add the avocado oil. When the oil is hot, add the pork chops and cook until well browned and cooked through, about 4 minutes per side. Transfer to a serving plate and set aside. Do not clean the pan.
- Add the butter to the now empty pan and stir to scrape browned bits up and cook until the butter smells nutty and is just beginning to brown, about 3 minutes. Remove pan from heat and add the thyme. Puree the berries with the lemon juice and monk fruit and press through a fine mesh sieve to remove seeds. Add puree to the pan, season to taste more lemon juice, as needed as well as with salt and pepper, and spoon over pork chops to serve.
Notes
You can easily scale this recipe but cook the pork chops in batches to prevent over crowding.
Garnish with a few fresh berries or some crumbled freeze-dried berries.
Nutrition
Calories: 418kcal | Carbohydrates: 4g | Protein: 36g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 132mg | Sodium: 144mg | Potassium: 629mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg