Coffee and Pork Chops

I have a confession to make. I started drinking coffee again on Monday. It was Michael’s first day of work so he made some and I just couldn’t resist. I lasted 2 weeks without my liquid caffeine which is better than nothing. I’ve been drinking it mixed with a bit of canned coconut milk I store in the fridge, and it’s been aMaZIng! I don’t miss the heavy cream one bit!

In other news, I have a new recipe for you guys! I made these pork chops before we started the Whole 30, but it can be completely compliant as long as your salsa is high quality with no added sugar. These chops are so simple, but so delicious.

Mexican Spiced Pork Chops

4 Pork Chops
1 Jar Salsa
2 Tbsp. Cooking fat of choice
1 tsp. Chili Powder
1 tsp. Cumin
1/2 tsp. Oregano
1/2 tsp. Smoked Paprika
1/2 tsp. Garlic Powder
Salt & Pepper to taste

Pre-heat the oven to 350 and begin warming a large skillet with the cooking fat of your choice. Mix all of the seasoning together and generously coat the each side of the pork chops. Once the oil is hot, sear the pork chops for a couple of minutes on each side. Cover the pork chops with the jar of salsa and move the pan into the oven. Bake for 25-30 minutes or until the pork is no longer pink in the middle. Serve with some fresh avocado and enjoy!