FROM 30/10'S KITCHEN...

Pork Chops

Another Delicious 30/10 Recipe

with Mashed Fauxtatoes

RECIPE SUMMARY

 

Pork Chops with Mashed Fauxtatoes

Makes 2 servings: Each Serving counts towards 1 serving of protein, 1 tablespoon of oil

Cauliflower Mashed Fauxtatoes

Makes 3 servings: Each Serving counts toward 1½ cups vegetables, 2 teaspoons of oil, 1 dairy option

 

INGREDIENTS

Cauliflower Mashed Fauxtatoes
 4 cups Cauliflower, cut into 1” Chunks
 1 cup Celery Root, cut into ½” Chunks
 3 Cloves of Garlic, peeled
 2 tablespoons Coconut Oil
 3 tablespoons Half & Half
 2 teaspoons Sea Salt
 Black Pepper, to taste
Pork Chops
 2 tablespoons Olive Oil
 2 personal servings Pork Chops
 Sea Salt to taste
 Black Pepper to taste
 ¼ cup Apple Cider Vinegar
 2 tablespoons Walden Farms Maple Syrup

 

DIRECTIONS

Cauliflower Mashed Fauxtatoes
1

Layer the celery root, cauliflower and garlic in a steamer pan or basket

2

Steam for 20 minutes until both, celery root and cauliflower, are soft.

3

Drain all water off

4

Add to food processor

5

Sprinkle with sea salt and pepper and add coconut oil

6

Pulse vegetable mixture until pureed, but do not over process, will create soup like texture

Pork Chops
7

Heat a cast iron skillet over high heat, rinse the pork chops with cool water and pat dry.

8

Place the oil in the pan.

9

Season the pork with sea salt and black pepper before placing in the pan.

10

Cook on one side until brown, about 2-3 minutes, then flip and brown the other side.

11

While the pork is browning, combine the apple cider vinegar and the Walden Farms maple syrup in a small dish and set aside.

12

Once both sides of the pork are brown, reduce the heat to medium low and add the apple cider vinegar mix. Cover and cook for another 3-5 minutes or until the pork has reached an internal of temperature 145°F.

13

Remove the pork from the pan and let it rest and cover with foil for 3 minutes. While it is resting bring the liquid in the pan to a boil and reduce it until it is a thick, gravy-like sauce. Serve with the Cauliflower Mashed Fauxtatoes, top with the reduced sauce if desired.

 

Ingredients

Cauliflower Mashed Fauxtatoes
 4 cups Cauliflower, cut into 1” Chunks
 1 cup Celery Root, cut into ½” Chunks
 3 Cloves of Garlic, peeled
 2 tablespoons Coconut Oil
 3 tablespoons Half & Half
 2 teaspoons Sea Salt
 Black Pepper, to taste
Pork Chops
 2 tablespoons Olive Oil
 2 personal servings Pork Chops
 Sea Salt to taste
 Black Pepper to taste
 ¼ cup Apple Cider Vinegar
 2 tablespoons Walden Farms Maple Syrup

Directions

Cauliflower Mashed Fauxtatoes
1

Layer the celery root, cauliflower and garlic in a steamer pan or basket

2

Steam for 20 minutes until both, celery root and cauliflower, are soft.

3

Drain all water off

4

Add to food processor

5

Sprinkle with sea salt and pepper and add coconut oil

6

Pulse vegetable mixture until pureed, but do not over process, will create soup like texture

Pork Chops
7

Heat a cast iron skillet over high heat, rinse the pork chops with cool water and pat dry.

8

Place the oil in the pan.

9

Season the pork with sea salt and black pepper before placing in the pan.

10

Cook on one side until brown, about 2-3 minutes, then flip and brown the other side.

11

While the pork is browning, combine the apple cider vinegar and the Walden Farms maple syrup in a small dish and set aside.

12

Once both sides of the pork are brown, reduce the heat to medium low and add the apple cider vinegar mix. Cover and cook for another 3-5 minutes or until the pork has reached an internal of temperature 145°F.

13

Remove the pork from the pan and let it rest and cover with foil for 3 minutes. While it is resting bring the liquid in the pan to a boil and reduce it until it is a thick, gravy-like sauce. Serve with the Cauliflower Mashed Fauxtatoes, top with the reduced sauce if desired.

Pork Chops

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