Perfect for those autumnal evenings, this has plenty of health benefits, and tastes delicious.
My latest creation and it's perfect for those autumnal evenings. It's also paleo-friendly and primal so what's not to love?!
I'll be honest, pork isn't a meat that gets me too excited, I find it really bland and really easy to overcook but it's a cost-effective meat and has plenty of health benefits – it's a multi-vitamin on a plate! This recipe keeps the pork nice and soft, just be sure to simmer it on a low heat.
A 100g serving of pork will provide 65% of your RDA of thiamin, which is the B vitamin that allows for efficient metabolism of carbohydrates into energy and it's also essential for the growth and repair of muscle fibres. It has high levels of vitamins B2 and B3 (riboflavin and niacin) and boasts the minerals phosphorus, magnesium, iron and zinc which help to regulate energy release throughout the day, strengthen bones and boost your immune system.
You can serve it with creamy mash (sweet potato or white potato) and either roasted caulifower or some steamed greens (I just happened to have a cauliflower that needed using up!). It's really simple and can be on the table within 30 minutes.
|2 x pasture-raised pork chops|
|1 onion, cut into 8|
|1 large eating apple, cored and cut into 8 pieces|
|1 tsp ghee (or coconut oil)|
|1 tsp dijon mustard|
|300ml chicken (or veg) stock (ideally homemade)|
1. Heat the ghee over a low-medium in a large frying pan and add the onions, cook for 10 minutes until very soft.
2. Whilst the onions are cooking, trim off most of the fat on the pork chops, if any.
3. Turn the heat up in the pan to medium-high, then move the onions to the sides and add the pork chops to the middle and let them cook on each side for 1-2 minutes to get a bit of colour.
4. Add the apple pieces, dijon mustard and stock, bring to the boil and them immediately turn it down to a low simmer and cook for 15-20 minutes with a lid askew. You want the apples to have become very soft, almost breaking apart and the stock to have reduced to a sauce consistency.
5. Serve with mash and either roasted cauliflower or some steamed greens.
You can use cider also (use 150ml cider and 150ml stock) if you have any lying around to further bring out the apple flavour, just add it before the stock for 1 minute to allow the alcohol to burn off.