In a pan, heat 1 Tbsp oil over medium heat.

Pat pork chops dry and season with salt and pepper to taste.

Cook pork chops 5-8 min per side, until cooked through. Remove from pan, set aside, and keep warm.

In a bowl, whisk SuperFat Coffee + MCT, sherry vinegar, and remaining

2 Tbsp olive oil until combined.

To the same pan over low heat, add garlic and cook 30 seconds, until fragrant and golden.

Remove from heat. Add SuperFat Coffee + MCT mixture, scraping up browned bits with a wooden spoon.

Serve pork chops topped with coffee nut vinaigrette and tarragon.