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Grilled pork with ginger-plum sauce and endive salad

Paleo, Gluten Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 500 Calories/Serving

25 – 35 Minutes

Chinese five-spice powder adds instant layered flavor to the easy ginger-plum sauce in this elegant paleo and gluten-free dinner.

Ingredients

  • Two 6-ounce boneless pork loin chops
  • 1 or 2 shallots
  • Fresh ginger
  • 2 plums
  • Fresh thyme
  • 1 tablespoon sherry vinegar
  • ¼ teaspoon Chinese five-spice powder
  • 2 heads Belgian endive
  • 2 celery ribs
  • 2 ounces baby arugula

Chef's Tip


Make it Leaner: Cook the pork chops on your outdoor grill or in a nonstick pan—without oil—and the calories drop by 40 and the fat by 4.5 grams per serving. Dress the salad with a little of the ginger-plum sauce instead of with oil and vinegar and you’ll save another 40 calories and 4.5 grams of fat.

Instructions

1

Cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a large grill pan or frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.
While the pork cooks, prepare the ginger-plum sauce ingredients.

2

Prep the ginger-plum sauce ingredients

  • Peel and thinly slice the shallots.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Cut the plums in half and remove the pits; cut the fruit into ½-inch pieces.
  • Strip the thyme leaves from the stems.
  • Measure out 1 teaspoon sherry vinegar for the sauce; set aside the rest for the salad.

3

Cook the ginger-plum sauce

In the same pan used for the pork, warm 2 teaspoons oil over medium heat until hot but not smoking. Stir in the shallots, ginger, and five-spice powder and cook until fragrant, 1 to 2 minutes. Add the plums and thyme and cook, stirring occasionally, until the plums start to soften, 2 to 4 minutes. Remove from the heat, stir in 1 teaspoon vinegar, and season to taste with salt and pepper.
While the sauce cooks, prepare the endive salad.

4

Make the endive salad

  • Trim the root end from the endive; cut the endive crosswise into 1-inch pieces.
  • Trim the ends from the celery; thinly slice the celery crosswise on the diagonal.
In a medium bowl, combine the endive, celery, arugula, remaining vinegar, and 2 teaspoons oil. Season to taste with salt and pepper and toss to coat.

5

Serve

Transfer the pork to individual plates, top with the ginger-plum sauce, and serve with the endive salad.

Nutrition per serving: Protein: 42g (84% DV), Fiber: 11g (44% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 105mg (35% DV), Sodium: 400mg (17% DV), Carbohydrates: 39g (13% DV), Total Sugars: 23g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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