PORK CHOPS WITH EMMENTAL CHEESE & CARAMELISED ONION
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.