• Tin foil
• Baking tray
• Small skillet
• Blender
• Large skillet
• Platter

For the Beetroot Puree:

• 5 medium beetroots
• 1 T extra-virgin olive oil
• 1 medium onion (thinly sliced)
• 2 garlic cloves (minced)
• ¼ t coriander
• ¼ t cumin
• Salt and pepper to taste
• 2 T coconut cream (for garnish)
• Wild rocket (for garnish)

For the Brine:

• 3 cups cold water (divided)
• 3 T salt

For the Pork Chops:

• 4 bone-in pork loin chops
• Ground black pepper (to taste)
• 2 T extra-virgin olive oil

For the Balsamic Glaze:

• 2 green onions (thinly sliced)
• 1 garlic clove (minced)
• ⅓ cup balsamic vinegar
• ⅓ cup raw honey
• ¼ t salt
• ⅛ t black pepper
• 2 T grass-fed butter

• For the Beet Puree: Preheat the oven to 400°F.
• Wrap the beets in foil, place on a baking tray, and roast for 50-60 minutes (until tender enough to be pierced with a knife).
• While the beets are roasting, heat 1 tablespoon of extra-virgin olive oil in a small skillet. Add the onion and saute until translucent (about 2 minutes).
• Add the minced garlic and saute for another minute (until fragrant). Remove from the heat and season with cumin, coriander, salt, and pepper.
• Remove the beets from the oven, and cool enough to handle. Then peel and cut into slices. In a blender, add beetroot and the onion mix; blend on high until smooth.
• For the balsamic pork chops: While the beets are roasting, brine the pork chops. Bring 1 cup of water to a boil. Add the salt, and stir until dissolved. Add two more cups of cold water to bring the brine down to room temperature. Place the pork chops in a shallow dish, and pour the brine on top (until it’s covering them). Cover the dish and refrigerate for 1 hour.
• Pat the pork chops dry, and sprinkle both sides with ground black pepper. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the pork chops, and cook for about 5-7 minutes on each side until it’s browned. Transfer to a plate and cover loosely with foil to keep it warm. Set aside.
• Add 1 tablespoon of olive oil to the same skillet. Add the green onion and minced garlic. Cook for 1 minute until the garlic is fragrant. Add the balsamic vinegar, honey, salt, and pepper. Stir until the honey is dissolved. Bring to a boil, then reduce the heat and simmer for about 3-5 minutes until slightly thickened and reduced. Stir in the butter and whisk until melted.
• Then add the pork back into the skillet, including any juices accumulated on the plate. Simmer for 2-3 minutes, turning a couple of times to coat with the sauce (until the pork is reheated). Remove from the heat, and let it rest for at least 5 minutes before serving.
• To Assemble: Transfer the pork chops to a platter, and pour the sauce over it. Spoon the beet puree and garnish with coconut cream and wild rocket. Serve warm.