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.