Cinnamon-Grilled Pork | Caramelized Pears
- Heat coconut oil in large pan over medium-high heat. Place pears cut-side down into skillet ensuring they do not overlap. Let caramelize until golden brown for 2-3 minutes. Flip pears, sprinkle on rosemary, and caramelize other side for 2 more minutes. Remove from heat and sprinkle with pinch of salt. Set aside and keep warm.
- Sprinkle pork chops generously with salt. Rub cinnamon on both sides of chops. Brush with olive oil to coat.
- Grill chops on medium-high heat 4 minutes per side until juices run clear. Let rest for 5 minutes. Serve with caramelized pears and a side of roasted Japanese sweet potato.
Play around with the herbs. Try thyme or sage caramelized pears to mix it up! Use bone-in pork chops if you can find them. They are extra juicy and flavorful compared to boneless pork chops, which can be dry if not prepared properly.