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.
Cooking Time: 35 minutes
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)
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.