NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Pork loin chops

0.5 cup Pineapple chunks

1 tsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh ginger

1 tbsp Scallions

1 cup Cauliflower rice

PREPARATION

• 1

  Pat the pork loin chops dry with a paper towel to ensure a perfect sear, then season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and hot.

• 3

  Place the pork chops in the skillet and sear for 4 to 5 minutes on the first side until a golden-brown crust forms.

• 4

  Flip the pork chops and add the pineapple chunks and grated fresh ginger to the empty spaces in the pan.

• 5

  Pour the coconut aminos over the pork and pineapple, then continue cooking for another 4 to 5 minutes until the pork reaches an internal temperature of 145°F.

• 6

  Remove the pork and pineapple from the pan to rest for 3 minutes, allowing the juices to redistribute.

• 7

  While the pork rests, quickly sauté the cauliflower rice in the remaining pan juices for 2 minutes until tender and flavorful.

• 8

  Serve the pork chops topped with the caramelized pineapple and a sprinkle of fresh scallions over the bed of cauliflower rice.