Oh, balsamic vinegar, how I love thee! You can make anything taste great with a little bit of that delicious liquid. Plus, it reduces easily, so you look like a pro in the kitchen. Just add aromatics like garlic and rosemary, simmer them in balsamic vinegar and a little bit of olive oil or ghee, reduce the liquid slightly, and you’ve got yourself a gourmet sauce for chicken, pork, or beef! Then, tell no one your secret; make them think that you slaved in the kitchen. It’s okay—your kitchen, your rules!
CONTAINER #1
2 TBSP coconut oil
CONTAINER #2
1 large red onion, sliced very thin
CONTAINER #3
1½-2 pounds thick boneless pork chops or pork loin, cut into cubes
CONTAINER #4 (SAUCE)
1 cup balsamic vinegar
2 TBSP olive oil
3 cloves garlic, minced
1 TBSP coconut aminos
½ tsp oregano
FOR SERVING DAY
Sea salt to taste
Freshly ground black pepper to taste
Serves 4
Prep Day:
Place the coconut oil, onion, and pork in separate containers (#1, #2, and #3).
In a jar with a tight-fitting lid (container #4), add the sauce ingredients, and shake to combine.
Store the containers in the refrigerator or a cooler until ready to use.
Serving Day:
In an electric skillet set to medium-high heat, heat the coconut oil.
When the oil is hot, add the sliced onion. Toss to coat in the oil, and cook the onion for 2-3 minutes or until it starts to soften and brown slightly. Stir again, and cook for another 2-3 minutes.
Move the onion slices into a pile in a corner of the skillet to stay warm and continue cooking as you add the pork to the skillet. Season the pork with sea salt and pepper, and brown it on all sides.
Once the pork has browned, mix the onions into the pork.
Shake the container of balsamic sauce to combine, and add it to the skillet, stirring up any delicious bits of goodness off the pan.
Bring the liquid to a slight boil, reduce the heat, and simmer, uncovered, until the pork is done and the balsamic sauce has reduced and thickened slightly, about 5 minutes.
Add more salt and pepper to taste, and serve.
