Starting Whole30 has presented me with many challenges. The most common being, “can I eat this?”. I’m so used to cooking pork chops with brown sugar, and other non Whole30 compliant ingredients so figuring out how to make these taste as good as what I’m used to was a challenge. Nevertheless…challenge accepted!
Per usual, I’m a big fan of recipes with 10 or less ingredients and the Whole30 diet makes that so easy since the focus is on WHOLE ingredients! These succulent pork chops are made with apples, red onions, fresh herbs, chicken stock, dijon mustard and a little balsamic vinegar. Did I mention this is a one pan recipe? I cooked mine in myÂ Le Creuset Dutch Oven, and everything fit perfectly!
The Whole30 food list is overwhelming, there are so many ingredients you can’t have, but I’ll post all my feelings about the diet once I’ve completed it…stay tuned! For now, I’m focusing on what I CAN eat and sharing recipes with my followers so anyone participating in the diet can have some easy go-to meals.
This recipe yields two servings and it saves well so you can bring the leftovers to work for lunch!
Whole30 Recipes: Sweet And Savory Pork Chops
- Rub both sides of the pork chops with olive oil, salt and pepper. Add 2 tbsp of olive oil to a cast iron dutch oven (or any heavy bottom pan) and heat over medium-high heat.
- Add pork chops to pan and sear for 3-5 minutes on each side. Remove pork chops from pan and set aside.
- In a small mixing bowl, whisk mustard, chicken stock, and balsamic vinegar together. Set aside.
- Add apples, red onion, thyme, and rosemary to pan and cook for 2-3 minutes.
- Add pork chops back to pan with chicken stock mixture and cook for an additional 2-3 minutes or until the internal temperature of the pork chops has reached 145 F.
- To plate: place pork chop on plate and surround with apple and onion mixture.