Strawberry Orange Porkchops

4 pork chops
salt and pepper, to taste
coconut oil for frying

SAUCE
1/2 all fruit, no sugar added strawberry jam (I found mine at Bloomingfoods)
1/2 onion, chopped
3 gloves garlic, minced or pressed
1 T balsamic vinegar
1 1/2 T olive oil
1 t Dijon mustard
1 T lemon juice
2 T orange juice
1/2 t onion powder
1/2 t Himalayan pink salt
pepper, to taste

Combine the sauce in a bowl. Season and cook the porkchops until almost done. Pour the sauce on top and simmer, uncovered, for about 5-10 minutes.

You can also prep and freeze this. Place the porkchops in a ziploc bag. Combine the sauce in another ziploc bag (place the bag in a bowl for stability). Place both bags in a bigger ziploc in the freezer. The day before, allow it to thaw in the fridge.