This Warm Pork Chop Salad is full of nutritious antioxidants and vitamins to nourish your body. Consuming plenty of leafy greens with a source of animal protein will also increase your body’s absorption of iron, which can help to prevent or repair an iron deficiency.
Warm Pork Chop Salad
Course:
Protocol:
Servings
2
Ingredients
- 6 cloves garlic minced
- 1/8 cup 30.00 ml bone broth
- 2 bone-in pork chops
- onion powder to taste
- sea salt to taste
- ground black pepper to taste
- 2 Tbsp 29.57 ml coconut oil
- 4 stalks swiss chard chopped
- 1 apple chopped
- 2 cups 480.00 ml baby carrots
Instructions
- Combine garlic and bone broth in a large frying pan or cast-iron skillet and cook over medium heat for 1-2 minutes.
- Generously sprinkle onion powder, salt, and pepper on each side of the pork chops and add to skillet. Cook pork chops for 3-5 minutes, or until browned, occasionally spooning garlic broth onto the chops.
- Once browned, reduce heat to medium-low, flip pork chops, and cook the other side until done.
- In another skillet, melt coconut oil over medium-low heat. Add swiss chard, apple chunks, and baby carrots, and cook until chard is wilted and tender.
- Remove swiss chard from the pan and continue cooking apples and carrots until tender. Turn off burner and allow carrots to cool.
- Add softened apples to pork chop skillet and allow the chops to marinate on low heat for 2-3 minutes.
- Plate swiss chard and top with warm pork chop and apples. Drizzle remaining glaze over salad as dressing, or add your own. Add softened carrots on the side and enjoy!
