Maple-Pecan Pork Chops
Citrus-Kale Salad
Ingredients
- 2 Tbsp pure maple syrup
- ½ Tbsp Dijon mustard
- 1 tsp lemon juice
- ¼ tsp garlic salt
- ¼ tsp pepper
- ¼ cup finely chopped raw pecans
- 2 (6-oz) boneless center cut pork loin chops
- ½ Tbsp avocado oil
Instructions
- Preheat oven to 400°F. Combine syrup, mustard, lemon juice, garlic salt, and pepper in a small bowl. Brush syrup mixture over both sides of pork; sprinkle with nuts. Place pork on an oil-rubbed rack on a roasting pan.
- Bake 10 to 12 minutes or until done.
Side Dish Ingredients
- 1 small grapefruit
- 1 small orange
- 2 Tbsp extra virgin olive oil
- ½ Tbsp balsamic vinegar
- ¼ tsp dried thyme
- ⅛ tsp garlic salt
- 1 (5-oz) pkg baby kale-spinach mix
Side Dish Instructions
- Peel and section grapefruit and orange, reserving juices. Whisk together juices, oil, vinegar, thyme, and garlic salt.
- Combine kale mix, orange, and grapefruit sections in a bowl. Drizzle vinaigrette over salad; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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