Pork chops with roasted grapes and pear-chicory salad
Paleo, Gluten Free, Dairy Free, Soy Free
30 – 40 Minutes
Not only do roasted grapes have a concentrated sweetness that we find irresistible (particularly with seared pork), but research has shown that grapes are a natural source of beneficial components called polyphenols, which protect the health and functioning of our cells. High in protein, pork loin is also low in saturated fat and chock-full of B vitamins, essential for metabolism and energy, plus zinc and a healthy dose of selenium.
- ¼ pound red grapes
- 1 red onion
- Two 6-ounce boneless pork loin chops
- Mixed chicories
- 1 Persian cucumber
- 1 d’Anjou pear
- 1 ounce pecans
- Whole-grain mustard vinaigrette base (whole-grain mustard - sherry vinegar - honey)
- Fresh mint
Roast the grapes and onion
- Remove any stems from the grapes.
- Peel and cut the red onion crosswise into ¼-inch-thick slices; separate the slices into rings.
While the grapes and onion roast, prepare the pork.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
While the pork cooks, prepare the salad.
Make the vinaigrette and salad
- Trim the root end from the chicories.
- Trim the ends from the cucumber; thinly slice the cucumber on the diagonal.
- Cut the pear into quarters and cut away the core; thinly slice the fruit.
- Coarsely chop the pecans.
In a medium bowl, toss the chicories, cucumber, pear, and pecans with as much vinaigrette as you like. Season to taste with salt and pepper.
Chop the mint; finish the roasted grapes and onion
- Strip the mint leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories: 750, Protein: 42 g, Total Fat: 42 g, Monounsaturated Fat: 26.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 8 g, Cholesterol: 115 mg, Carbohydrates: 51 g, Fiber: 10 g, Added Sugar (Honey): 8 g, Sodium: 750 mg
Contains: tree nuts