4 pork loin chops (I used bone in)
coconut oil for cooking
salt & pepper
3 tbs liquid aminos (or soy sauce)
3 tbs balsamic - I had a bottle of some really awesome Napa Valley Naturals fig balsamic vinegar but you can use any kind)
Sprinkle each side of pork chops with salt and pepper. Heat about a tablespoon of coconut oil in a cast iron skillet and cook pork (about 5-6 minutes each side depending on thickness). I did one chop at a time, then put them in the oven at about 325. Cook the thickest one first, and they'll all finish in the oven around the same time. If you're nervous about the pork being done, the internal temperature should be between 145 and 160.
Once you've cooked the chops, add the liquid aminos and the balsamic to the pan and start scraping all the bits off the bottom as it simmers. Let it reduce until it starts to turn into a glaze. Spoon sauce over chops and serve.