Pork chops with braised leeks and radishes

Paleo, Gluten Free, Soy Free

2 Servings, 630 Calories/Serving

30 - 40 Minutes

The boldly flavored sauce for these simple seared pork chops includes garlic, mustard, and caperberries. The berries begin as buds, aka capers, that flower if left on the plant, and then turn into olive-like berries with a wonderful, subtle taste that becomes more powerful when cured in salt or brine.

Ingredients

  • ½ pound leeks
  • Red radishes
  • Peeled fresh garlic
  • Fresh thyme
  • 1 cup vegetable broth
  • Two 6-ounce boneless pork loin chops
  • 4 caperberries
  • 1 lemon
  • Fresh flat-leaf parsley
  • 1 tablespoon whole grain mustard
  • 2 tablespoons unsalted butter (optional)

Instructions

1

Prep the vegetables

  • Trim the root ends from the leeks; cut the leeks in half lengthwise. Rinse the leeks under cold water, keeping the halves intact.
  • Trim the ends from the radishes; cut the radishes in half lengthwise.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon. Set aside half for the vegetables, half for the sauce.
  • Strip the thyme leaves from the stems.
  • Measure out ¾ cup vegetable broth. Set aside the rest for the sauce.

2

Cook the vegetables

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the leeks; cook, turning once, until lightly browned, 3 to 5 minutes. Add the radishes and half the garlic. Season with salt and pepper; cook until fragrant, about 1 minute. Add the thyme and ¾ cup vegetable broth and bring to a boil. Reduce to a simmer; cook until the vegetables are tender, 10 to 12 minutes.
While the vegetables cook, prepare the pork.

3

Cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking.
Add the pork; cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate.

4

Make the sauce; finish the vegetables

  • Cut the caperberries in half lengthwise.
  • Juice the lemon.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Divide the parsley into two equal portions, one for the sauce and one for the vegetables.
Pour off all but 1 tablespoon fat from the pan used for the pork and place over medium heat. Stir in the remaining garlic, caperberries, and mustard and cook until fragrant, about 1 minute. Add the remaining vegetable broth; cook, scraping up any browned bits from the bottom of the pan, until thickened, 1 to 2 minutes. Remove from the heat. Stir in 1 tablespoon lemon juice, half the parsley, and butter, if using. Season to taste with salt and pepper.
Remove the vegetables from the heat. Stir in the remaining parsley; season to taste with salt and pepper.

5

Serve

Transfer the pork, leeks, and radishes to individual plates. Top the pork with the sauce and serve.

Nutrition per serving: Calories: 630, Protein: 43 g, Total Fat: 39 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 3 g, Saturated Fat: 11 g, Cholesterol: 140 mg, Carbohydrates: 26 g, Fiber: 4 g, Added Sugar: 0 g, Sodium: 1150 mg
Contains: milk

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