A quick and easy camp fire meal idea.
Peel the onions and then chop into thin slices
Heat a cast iron pan and place coconut oil in the pan - melt
Add the onions and fry until translucent and limp - stirring occasionally
Add the rapadura sugar and cook for a further 5 minutes - stirring occasionally
Grill the pork chops over the coals, make sure you sprinkle with the seaweed salt.
Plate up with caramelised onion and beautiful garden salad and stunning pork chops.
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