Pork with apple-celery salad and grain-mustard pan sauce
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
- 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
Cook the pork
- Pat the pork dry with a paper towel; season generously with salt and pepper.
While the pork cooks and rests, prepare the salad.
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.
Prep the apricots; make the pan sauce
- Thinly slice the dried apricots.
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