Pork chops with braised leeks and radishes
Paleo, Gluten Free, Soy Free
30 – 40 Minutes
The boldly flavored sauce for these simple seared pork chops includes garlic, mustard, and caperberries. The berries begin as buds, aka capers, that flower if left on the plant, and then turn into olive-like berries with a wonderful, subtle taste that becomes more powerful when cured in salt or brine.
- ½ pound leeks
- Red radishes
- Peeled fresh garlic
- Fresh thyme
- 1 cup vegetable broth
- Two 6-ounce boneless pork loin chops
- 4 caperberries
- 1 lemon
- Fresh flat-leaf parsley
- 1 tablespoon whole grain mustard
- 2 tablespoons unsalted butter (optional)
Prep the vegetables
- Trim the root ends from the leeks; cut the leeks in half lengthwise. Rinse the leeks under cold water, keeping the halves intact.
- Trim the ends from the radishes; cut the radishes in half lengthwise.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon. Set aside half for the vegetables, half for the sauce.
- Strip the thyme leaves from the stems.
- Measure out ¾ cup vegetable broth. Set aside the rest for the sauce.
Cook the vegetables
While the vegetables cook, prepare the pork.
Cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
Add the pork; cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate.
Make the sauce; finish the vegetables
- Cut the caperberries in half lengthwise.
- Juice the lemon.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Divide the parsley into two equal portions, one for the sauce and one for the vegetables.
Remove the vegetables from the heat. Stir in the remaining parsley; season to taste with salt and pepper.
Nutrition per serving: Calories: 630, Protein: 43 g, Total Fat: 39 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 3 g, Saturated Fat: 11 g, Cholesterol: 140 mg, Carbohydrates: 26 g, Fiber: 4 g, Added Sugar: 0 g, Sodium: 1150 mg