Seared pork chops with blueberry-apricot sauce and braised greens
Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie
This paleo and gluten-free dinner delivers restaurant-grade deliciousness, while requiring only one pan and 20 minutes in the kitchen.
- 1 bunch mustard greens
- Two 6-ounce boneless pork loin chops
- 2 heads Belgian endive
- 1 ounce dried apricots
- ½ cup blueberries
- Peeled fresh garlic
- Fresh rosemary
- 2 teaspoons honey
- 1 teaspoon sherry vinegar
Prep the pork and vegetables
- Remove any coarse stems from the mustard greens; coarsely chop the greens.
- Pat the pork dry with a paper towel; season with salt and pepper.
- Trim the root end from the endive; cut the endive in half lengthwise.
Cook the vegetables and sear the pork
Add the pork and endive, cut side down, to the pan and cook, turning the pork once, until the pork is just browned but not yet cooked through and the endive is caramelized, 2 to 3 minutes per side. Transfer the pork and endive to another plate. Pour off all but 1 to 2 teaspoons oil from the pan.
While the vegetables and pork cook, prepare the sauce ingredients.
Make the blueberry-apricot sauce; finish the pork
- Thinly slice the dried apricots.
- Divide the blueberries into two equal portions.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Add the rosemary sprig, honey, vinegar, and 1 cup water and bring to a boil. Reduce to a simmer and add the pork, endive, and any accumulated juices. Cook until the pork is cooked through, 3 to 5 minutes.
Remove from the heat and discard the rosemary. Stir in the remaining blueberries and season to taste with salt and pepper.
Nutrition per serving: Calories: 540, Protein: 45g, Total Fat: 24g, Monounsaturated Fat: 16g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g, Cholesterol: 105mg, Carbohydrates: 36g, Fiber: 11g, Sugar: 18g, Added Sugars (Honey): 6g, Sodium: 390mg