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FOR THE ONION • 2 tbsp co­conut oil • 2 red onions, thickly sliced • 1 tbsp xyl­i­tol • hi­malayan salt and black pep­per FOR THE CHOPS • 4 thick-cut pork chops, on the bone • 2 tbsp co­conut oil • 300g em­men­tal cheese, grated • rocket, to gar­nish 1. For the onion: Heat the co­conut oil in a deep, heavy­based pot with a lid, add the onion and cook over gen­tle heat, cov­ered, for 30 min­utes, stir­ring oc­ca­sion­ally. Add the xyl­i­tol and sea­son the onions well. Cook for an ad­di­tional 5 min­utes then re­move from the heat and set aside. 2. For the chops: Sea­son the pork chops. Heat the co­conut oil in a pan, brown the chops well on both sides and cook for 5–7 min­utes or un­til they are cooked through. Re­move the chops and place them on an oven tray. Pre­heat the oven grill, ar­range the onion slices on top of the 4 chops and add grated cheese. Cook un­der the grill un­til golden and bub­bling. 3. To serve: Serve hot, gar­nished with rocket.

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