Pork with apple-celery salad and grain-mustard pan sauce

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 600 Calories/Serving

20 Minutes

Lean pork chops, an easy pan sauce, and a refreshing salad all make for a simple yet elegant dish to help you recharge after the holidays. Patting the pork as dry as you can will give you a better sear; turning the pork often as it cooks allows the meat to baste from the inside out, helping it cook more evenly. The pan sauce is sweetened naturally with a touch of maple syrup and slivered dried apricots; for a strictly paleo version, omit the butter.

Ingredients

  • Two 6-ounce boneless pork loin chops
  • 1 Fuji apple
  • 1 celery rib
  • 2 to 3 red radishes
  • Fresh flat-leaf parsley
  • 1 lemon
  • ¼ teaspoon celery seeds
  • 4 dried apricots
  • 1 cup chicken stock
  • 1 tablespoon pure Vermont maple syrup
  • 2 tablespoons whole grain mustard

Instructions

1

Cook the pork

  • Pat the pork dry with a paper towel; season generously 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 and cook, turning frequently, until browned but still faintly pink within, 6 to 8 minutes. Transfer to a plate to rest; cover and keep warm, then thinly slice crosswise. Pour off any excess oil from the pan.
While the pork cooks and rests, prepare the salad.

2

Make the apple-celery salad

  • Cut the apple into quarters, cut away the core, then thinly slice the fruit.
  • Trim the ends from the celery; cut the rib crosswise on the diagonal into ¼-inch-thick slices.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Strip the parsley leaves from the stems.
  • Juice half the lemon.
In a medium bowl, combine the apple, celery, radishes, parsley, and celery seeds with the lemon juice and 2 tablespoons oil. Toss to coat; season to taste with salt and pepper.

3

Prep the apricots; make the pan sauce

  • Thinly slice the dried apricots.
To the pan used for the pork, add the chicken stock, maple syrup, mustard, and apricots and bring to a boil, whisking or stirring to dissolve the syrup. Reduce the heat to medium and cook at a vigorous simmer, scraping up any browned bits from the bottom of the pan, until thickened, 3 to 4 minutes. Add 1 tablespoon butter, if desired, whisking until melted. Remove from the heat and season to taste with salt and pepper.

4

Serve

Transfer the pork to individual plates, drizzle with the pan sauce, and serve with the apple-celery salad alongside.

Nutrition per serving: Calories 600, Protein: 31 g, Total Fat: 35 g, Monounsaturated Fat: 19.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 41 g, Fiber: 6 g, Added Sugar (Maple Syrup): 6 g, Sodium: 790 mg

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