Pork Chops with Sweet Potatoes, Onion, and Pears
Skillet Brussels Sprouts
Ingredients
- 6 bone-in pork chops
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 Tbsp avocado oil
- 3 large sweet potatoes, peeled and cubed
- 1 large onion, cut into ¼-inch-thick slices
- 2 Bartlett pears, cut into ¼-inch-thick slices
- 1 cup water
- 2 Tbsp fresh orange juice
Instructions
- Preheat oven to 350°F. Sprinkle pork with ½ tsp each salt and pepper. Cook pork in hot oil in a large ovenproof skillet 1 minute per side or until browned.
- Arrange potatoes, onion, and pears around pork in skillet. Add water, orange juice, and ¼ tsp each salt and pepper.
- Cover and bake 35 minutes or until pork is done and vegetables are tender.
Side Dish Ingredients
- 1½ lb Brussels sprouts
- 2 cloves garlic, minced
- 2 Tbsp avocado oil
- 2 Tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Trim Brussels sprouts; thinly slice.
- Cook sprouts and garlic in hot oil in a large nonstick skillet over medium heat 2 minutes, stirring constantly. Add vinegar, salt, and pepper. Cook 5 to 7 minutes or until vinegar is evaporated.
Paleo Meal Plan
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