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Cook With Jess

Pork Chop with Apple, Cherry Chutney

This recipe is choc – full of cancer fighting properties. I shared an entire “FOODS THAT FIGHT CANCER” list in my October 2019 monthly email. Get recipes and fact into your inbox once per month for FREE by joining my email list! Just scroll to the bottom of the page to do it!
 
For you convenience, the full list is below!

Ingredients:

Ingredients – Roasted Veggies to Eat as a Side Dish:
  • 1 cup carrots, chopped
  • 1 cup chopped brussel sprouts
  • 1 tbsp avocado oil
  • 1 clove garlic, minced
  • 1 tbsp rosemary, minced
  • 2 small sweet potatoes
  • ½ tsp pink salt
Ingredients – Apple Cherry Chutney:
  • 1 cup green apples, chopped
  • 1 cup pitted cherries, chopped
  • 1 cup onions, sliced
  • 1 tbsp balsamic vinegar
  • ¼ cup water
Ingredients – Apple Cherry Chutney:
  • 2 – 4 oz grass fed pork chops
  • 1 tsp avocado per chop
  • 1 tsp grainy mustard per chop

Instructions:

  • Pre-heat oven to 425F.
  • For the veggies, chop the brussel sprouts in half and the carrots into ½ inch pieces.
  • In a large bowl, toss veggies with avocado oil, rosemary, garlic, and salt to coat. Lay evenly on a parchment lined roasting try. Put into oven. Roast until fork-tender and crispy. About 30-35 minutes.
  • In a small sauce pan, add water, cherries, onions, balsamic vinegar, and apples. Cover. Simmer on low for 45 minutes. stir every 10 minutes. It will become thicker once cooled. Serve warm or at room temperature.
  • Rub chop with oil and mustard. Grill on hot grill pain until seared on either side and 165 F in the center.
  • Serve with side salad.

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