Sautéed Pork Chops with Apples

So easy. SO tasty. I mean, seriously, we just had this for dinner and my husband cleaned his plate. Every last, little bit of sauce down the hatch. Best compliment ever. Apples and onions with pork - you just can't go wrong!

YIELD 4 servings

INGREDIENTS

        4 boneless pork chops

        1/2 medium onion, sliced

        1 apple, chopped

        Salt and pepper to season chops

        1 green onion, finely chopped

        Oil to coat skillet (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

        For Sauce

        2 cups beef stock (low sodium)

        1/2 medium onion, diced

        2 tablespoons full-fat canned coconut milk

        1 tablespoon arrowroot powder

        1 teaspoon coriander

        1/8 teaspoon cinnamon

        1 teaspoon salt

        1/2 teaspoon pepper

        Pinch of cayenne pepper (optional)

INSTRUCTIONS

    1.     Oil skillet and heat to medium/low

    2.    Toss in apples and sliced onion - sauté until they just begin to get tender (about 8 minutes)

    3.    Oil and heat a separate skillet to med/high

    4.    While you're waiting a minute to two for it to heat up, pat chops dry and rub with salt and pepper

    5.    Place chops in skillet and cook on each side for 4-6 minutes, depending on thickness (chops are done when insides are thoroughly white, no longer pink, internal temp of 145F)

    6.    In a mixing bowl, dissolve arrowroot powder in beef stock and then stir in rest of sauce ingredients

    7.    After apples and onions have begun to get nice and tender (around 8 minute mark), pour sauce in and simmer until it reaches your desired thickness (around 5 minutes for me)

    8.    When chops are done, top with sauce and garnish with chopped green onions

Sesame Pork Fried Rice

Well hello there, simple and yummy meal! I love that this is yet another easy one-pot meal, that so conveniently uses up leftovers in a delicious way. Can't have too many of these in your repertoire!

* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos.

YIELD 4 servings

INGREDIENTS

        4 pork chops (about 16 ounces of pork), chopped into bite-sized pieces

        1/2 head broccoli, chopped

        2 scallions, finely chopped

        1 head of cauliflower for "rice"

        4 teaspoons sesame seeds & extra for garnish

        3 tablespoons chopped cilantro

        4 to 6 eggs

        Oil to coat skillet

        Red pepper flakes for garnish (optional)

        For Sauce

        1/4 cup Bragg's liquid aminos

        1/2 cup water

        4 teaspoons lime juice

        1 tablespoon minced garlic

        2 teaspoon ginger powder

        1/4 teaspoon cayenne pepper

INSTRUCTIONS

    1.    Rice cauliflower and mix sauce ingredients and set both aside (To keep cauliflower warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)

    2.    Coat skillet with oil, heat to medium and sauté broccoli until it begins to get tender

    3.    Then toss in pork pieces, scallions, cilantro, sesame seeds and cook until pork is cooked through - should only take a few minutes, so keep an eye on it

    4.    Pour sauce in and stir to coat ingredients

    5.    Whisk eggs in a mixing bowl, and with your spatula make an opening in the middle of your ingredients - pour eggs in and allow to cook completely

    6.    Then break them up and mix in with the rest of your dish

    7.    Garnish with sesame seeds and red pepper flakes and serve over cauliflower rice