– Zucchini – Sea Salt – Nutmeg – Ground Cinnamon – Butter – Brown Swerve – Sugar-Free Ketchup – Ground Ginger – Apple Cider Vinegar
Start by mixing some sea salt, nutmeg, and cinnamon in a small bowl.
Start by mixing some sea salt, nutmeg, and cinnamon in a small bowl.
In a separate bowl, whisk together coconut aminos, brown sweetener, ketchup, ginger, and apple cider vinegar. Set aside.
Season both sides of the pork chops with salt/nutmeg/cinnamon mixture. Then, cook on both sides until nicely browned.
Place the pork chops in a large baking dish. Then, pour the brown sugar mixture over the top, along with a finely chopped pineapple or canned crushed pineapples.
Bake at 350 degrees for 45 minutes. Spoon the juice and pineapples over the top and serve with some cabbage steaks.