Pork Chops with Brussels Sprouts and Apples
Rosemary-Garlic Sweet Potato Wedges
Ingredients
- 2 Tbsp avocado oil
- 6 (8-oz) bone-in pork chops
- 4 slices nitrite-free bacon, chopped
- ½ cup organic chicken bone broth (or use organic chicken broth)
- 2 Tbsp apple cider vinegar
- 2 lb Brussels sprouts, trimmed and thinly sliced
- 2 apples, sliced
- ½ tsp salt
- ½ tsp pepper
Instructions
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Sprinkle pork chops with salt and pepper.
- Add half of pork to pan; cook 4 to 5 minutes per side.
- Remove from pan.
- Repeat procedure with remaining 1 Tbsp oil and pork chops.
- Add bacon to skillet; cook over medium-high heat 5 minutes or until crisp.
- Add broth and vinegar; bring to a simmer.
- Add Brussels sprouts, apples, salt and pepper.
- Cook 6 to 8 minutes or until Brussels sprouts and apples are tender.
- Serve pork chops over Brussels sprouts and apples.
Side Dish Ingredients
- 4 large sweet potatoes, peeled and cut into ½-inch-thick wedges
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh rosemary
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F.
- Combine sweet potatoes, oil, garlic, rosemary, salt and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 25 minutes or until tender and browned, turning once during last 10 minutes of baking.
Paleo Meal Plan
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