Coconut Tamari Pork Chops

Coconut Tamari Pork Chops

Coconut Tamari Pork Chops - A quick marinade also makes a delicious, lip-smacking sauce for these juicy pan-seared pork chops. Tamari, lime juice, coconut aminos and coconut milk blend into a sweet/salty marinade that’s simply amazing with pork. Simmer the same marinade into a sauce, and you’ll be licking your plate clean.

If you can, use bone-in pork chops every time. They’re so much juicier and less likely to turn into flavorless rubber. Although if anything could give more flavor to a boneless pork chop, this marinade and sauce combination is it.

Servings: 2

Cooking Time: 35 minutes

Coconut Tamari Pork Chops

Coconut Tamari Pork Chops Ingredients

  • 2 one-inch-thick (2.5 cm) bone-in pork chops
  • ¼ cup tamari (60 ml)
  • ¼ cup lime juice (60 ml)
  • 2 tablespoons coconut aminos (30 ml)
  • ½ cup full fat canned coconut milk (plus more to thin out the sauce as it cooks – keep the open can handy) (120 ml)
  • 2 tablespoons ​PRIMAL KITCHEN® Avocado Oil (30 ml)
  • Fresh cilantro or mint, for garnish

Coconut Tamari Pork Chops Instructions

In a bowl, whisk together tamari, lime juice, coconut aminos and coconut milk.

Use a fork to poke holes all over the pork chops. Put the pork chops in a sealable plastic bag and pour half the marinade over the pork chops. Set aside the remaining marinade in a bowl. Marinate the pork chops at least 10 minutes, and up to a few hours.

Heat avocado oil in a wide skillet over medium heat. Take pork chops out of their marinade and add the chops to the hot skillet (without the marinade). Cook 3 minutes, until nicely browned on one side (keep an eye on the pork chops, as the marinade will make them brown quickly).

Flip the chops, and cook 3 minutes more.

Reduce heat to medium-low. Add the reserved marinade that was set aside in a bowl.

Bring to a simmer and cover the skillet.

Simmer very gently for 8 to 10 minutes, until the pork chops are done and the sauce is thick. Lift the lid to flip the chops and check on the sauce every 2 minutes. The sauce will thicken and become syrup-like, and it can easily burn to the pan. Whenever the sauce starts getting too thin and looks like it is sticking to the pan, drizzle in a tablespoon or two of coconut milk and swirl it around the pan. Adding coconut milk also keeps the sauce from getting too salty.

Serve with fresh cilantro or mint.

  • 274 calories
  • 10 grams carbohydrate
  • 23 grams fat
  • 9 grams protein

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Click on the link to check out more of my Primal/Paleo Recipes

Rick Stype
 

Rick Stype is a health & fitness professional and successful entrepreneur with over 14 Years of Coaching & Personal Training Experience. Certifications: *Primal Health Coach *PDI Tier 4 Master Trainer *PDI Nutrition Professional *PDI Advanced Physiology and Program Design

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