• thin pork chops
• kale
• marcona almonds
• vanilla almond milk, unsweetened
• piri piri (or other pepper mix)
• cumin
• olive oil

Heat up a little olive oil and sprinkle piri and piri and cumin in the pan, let it sizzle a bit. Put the pork chops down and flip over once cooked halfway through.  Steam the kale until bright, beautifully green.

Once the kale is cooked, put it on a plate with some marcona almonds. Slice the pork chops and put on top.

Deglaze the pan with almond milk, letting it reduce into a nice, thick sauce. This sauce is the best deglazed reduction ever. EVAR. Pour it on your dinner and inhale your food.