Step 1

Heat the oil to a large skillet. Pat the pork chops with some paper towels so they’re dry. Season them generously on both sides with all the seasonings, then add them to the hot pan. Don’t move them in the pan as they’re searing, and allow them to brown on each side for about 3 minutes, turning just once. Set them aside on a plate.

Step 2

Thinly slice the onion and mince the garlic.

Step 3

Add sliced onions to the same skillet. Lower the heat and cook on low heat for 20-25 minutes, stirring occasionally, until softened completely. Add the garlic and vinegar, season with salt, and stir.

Step 4

Last, whisk in the coconut cream and broth, scraping the bottom of the pan with a wooden spoon. Return the pork chops to the skillet.

Step 5

Bring to a simmer and cook everything together over low heat for another 5-6 minutes or until cooked through (the time will depend on the thickness of your pork chop). Use a meat thermometer to test the internal temperature once it’s rested - it should be 145F.

Step 6

Sprinkle with some parsley and serve your pork chops with a spoonful of onions and sauce, and whatever green veggie you like!I prefer to serve with green beans but roasted broccoli, roasted potatoes, asparagus, or a simple salad would all work well!