Chili Cinnamon Pork Chops
This recipe is my favorite for when pork is on sale! Pork chops are a great leaner cut of pork that you can make fit any macro schemes and is really easy to cook. I adore using cinnamon with pork because the flavors complement each other really well and it helps satisfy my sweet tooth while doing Whole30. Just be sure not to over cook the pork! FDA has recently given medium rare pork the green light so undercooking it a bit is A-Okay. Give it a try and let me know what you think.
- 2 large onions
- 1/4 cup chili powder
- 1/2 teaspoon Kosher salt
- 1/4 cup cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 2 cloves garlic, smashed or minced
- 4 thick-cut OR 8 thin-cut boneless pork chops (about 2 pounds total), trimmed
- Coconut oil, for brushing (do not use olive oil, it will burn. Refined coconut oil does not taste like coconut)
- Dice one onion, cut other onion into thin rings.
- Mix spices (chili powder through garlic) with diced onion and blend in blender or food processor until thick paste is formed.
- Rub pork chop with thick paste and let rest for ~10min.
- Rub thick caste iron pan or grill pan with coconut oil and place over high heat until almost smoking.
- Place pork chops on pan and fill spaces in between pork with the raw onion rings.
- Cook until pork starts to blacken (~3-4) and flip. Cook another 3-4min. Place on place to cool before serving.
Serve with roasted cauliflower, mashed/baked sweet potatoes or rice.