Classic Favorite
Skillet Honey-Glazed Pork Chops
Roasted Sweet Potato and Arugula Salad
Ingredients
- 6 boneless pork chops
- ½ tsp salt
- ½ tsp pepper
- 1½ Tbsp avocado oil
- 1 red onion, cut into thin wedges
- 1 Tbsp chopped fresh thyme (or use 1 tsp dried)
- ¾ cup organic chicken broth
- 1 tsp raw honey
- 1 Tbsp ghee
Instructions
- Season pork with salt and pepper. Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned; remove from skillet, and keep warm.
- Add onion and thyme to skillet; cook 4 to 5 minutes or until lightly browned. Stir in broth; increase heat to medium-high. Bring to a boil; simmer 3 minutes or until liquid is reduced by half.
- Stir in honey and ghee until melted. Serve onion mixture over pork.
Side Dish Ingredients
- 1½ lb sweet potatoes, peeled and cut into chunks (or use frozen cubed)
- 5½ Tbsp avocado oil, divided
- 1 Tbsp fresh lemon juice
- ½ tsp crushed red pepper
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup thinly sliced red onion
- 2 (5-oz) pkg arugula
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes with 1½ Tbsp oil on a rimmed baking sheet. Bake 20 minutes or until blistered and tender.
- Toss warm potatoes with ¼ cup oil, lemon juice, red pepper, salt, and black pepper in a large bowl. Add onion and arugula; toss.
Paleo Meal Plan
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