Glazed Pork Chops
Lemon-Roasted Brussels Sprouts
Ingredients
- 6 (1½-inch-thick) boneless pork loin chops
- ¼ cup avocado oil, divided
- 1 onion, thinly sliced
- 3 apples, cored and thinly sliced (such as Gala)
- ½ cup organic chicken broth
- ⅓ cup balsamic vinegar
- ½ tsp crushed dried rosemary
Instructions
- Season pork lightly with salt and pepper. Cook pork, in batches, in 2 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet.
- Sauté onion in 2 Tbsp hot oil in skillet over medium heat 8 minutes. Stir in apples, broth, vinegar, and rosemary; bring to a boil, reduce heat, and simmer 5 minutes.
- Return pork to skillet; cook 5 minutes or until pork is done and sauce is thickened.
Side Dish Ingredients
- 1½ lb Brussels sprouts, halved
- 2 Tbsp avocado oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet. Bake 15 minutes or until browned, stirring once.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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