Ingredients
- 2 bone-in pork chops, each 2cm thick (about 400g in total).
- 1 sweet potato, cut in half lengthways and sliced into rounds (8 mm thick).
- sea salt and freshly ground black pepper.
- 2 teaspoons coconut oil.
- 1 fennel, sliced lengthways into 8 wedges (the whole lot including stems and fronds).
- 1 bunch asparagus, ends snapped, spears halved.
- 1 firm peach or apple, cut into eights.
- 1 teaspoon chopped sage, rosemary or thyme.
- 2 tablespoons apple cider vinegar or sauerkraut brine.
- big splash of chicken stock.
- 1 teaspoon Dijon mustard.
Directions
- 1. Preheat the oven to 210°C/420°F/Gas Mark 6.
2. Season the pork and sweet potato with salt and pepper. Heat the coconut oil in an overnproof skillet over a medium-high heat. Brown the chops and sweet potato, turning once (about 3 minutes each side). Lift the chops out briefly, adding the fennel, asparagus, peach or apple, and herbs to the pan. Stir to combine, then return the chops to the pan, placing them on top of the veggies, fruit and herbs.
3. Mix the vinegar, stock and mustard together and pour over the lot. Place in the oven and cook for 15 minutes.
Note
Love this? Check out the Bacon Granola and her Chopped Salad Pickle.
If there's only one new recipe you learn how to cook this year, let it be this Recalibrating Pork Meal. Sarah says: "When I've been travelling or eating too much sugar (you heard right) or I'm just a breathing picture of average-ness (autoimmune inflammation and the like), this is the meal I turn to, generally with a dignified glass of preservative-free red wine."
Ingredients
- 2 bone-in pork chops, each 2cm thick (about 400g in total).
- 1 sweet potato, cut in half lengthways and sliced into rounds (8 mm thick).
- sea salt and freshly ground black pepper.
- 2 teaspoons coconut oil.
- 1 fennel, sliced lengthways into 8 wedges (the whole lot including stems and fronds).
- 1 bunch asparagus, ends snapped, spears halved.
- 1 firm peach or apple, cut into eights.
- 1 teaspoon chopped sage, rosemary or thyme.
- 2 tablespoons apple cider vinegar or sauerkraut brine.
- big splash of chicken stock.
- 1 teaspoon Dijon mustard.
Directions
- 1. Preheat the oven to 210°C/420°F/Gas Mark 6.
2. Season the pork and sweet potato with salt and pepper. Heat the coconut oil in an overnproof skillet over a medium-high heat. Brown the chops and sweet potato, turning once (about 3 minutes each side). Lift the chops out briefly, adding the fennel, asparagus, peach or apple, and herbs to the pan. Stir to combine, then return the chops to the pan, placing them on top of the veggies, fruit and herbs.
3. Mix the vinegar, stock and mustard together and pour over the lot. Place in the oven and cook for 15 minutes.
Note
Love this? Check out the Bacon Granola and her Chopped Salad Pickle.