Hunter-Style Pork Chops
Apple-Broccoli Salad
Ingredients
- 3 slices nitrate-free bacon
- 6 bone-in pork chops (or use 12 bone-in, skinless chicken legs)
- 2 Tbsp coconut oil (or use avocado oil)
- 1 (16-oz) pkg baby portobello mushrooms, chopped
- 3 cloves garlic, minced
- ½ cup organic chicken broth
- 1 tsp dried rosemary
- 1 (28-oz) can crushed tomatoes
Instructions
- Cook bacon in a Dutch oven over medium heat until crisp; drain, reserving drippings in pot. Crumble bacon.
- Sprinkle pork lightly with salt and pepper; add to hot drippings in pot, and cook 3 minutes per side or until browned. Remove and keep warm.
- Add oil, mushrooms, and garlic to drippings; cook 8 minutes or until tender. Add broth, rosemary, and tomatoes, scraping pot to loosen browned bits.
- Add bacon and pork. Cover and simmer 15 minutes or until pork is done.
Side Dish Ingredients
- 2½ Tbsp raw honey
- 6 Tbsp apple cider vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 (12-oz) pkg broccoli florets, chopped
- 2 apples, chopped
Side Dish Instructions
- Combine honey, vinegar, mustard, oil, salt, and pepper in a bowl.
- Add broccoli and apples; toss. Chill until ready to serve.
Paleo Meal Plan
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