Pan Seared Pork Chops

Makes 1 Serving

Macros: 313 cal, fat 18g, carbs 1g, fibre 0g, protein 35g


170 g Pork Chop (boneless)

1/4 tsp Oregano

1/16 tsp Dried Thyme

1/8 tsp Garlic Powder

1/4 tsp Onion Powder

1/16 tsp Sea Salt

1/2 tsp Avocado Oil


Season the pork chops with oregano, thyme, garlic powder, onion powder and sea salt.

Heat a cast iron skillet over medium heat and add the avocado oil. Once the pan is hot, add the pork chops and cook to an internal temperature of 145ºF (63ºC), roughly 3 to 4 minutes per side.

Once cooked on both sides, remove and set aside on a plate. Allow the pork chops to rest for 5 minutes before serving. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Make it a meal: Serve with your favourite sides, like sweet potato, a green salad and/or green beans.

No Avocado oil: Use lard, ghee or coconut oil instead.







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