Pork is underrated around here and we often forget to add it to our dinner rotation. Whenever we do make a recipe with pork, though, we always say we should do it more often! I try not to eat too much salt, which is one reason why I tend to shy away from pork, but if you buy the right type, it’s actually low in sodium, lean and high in protein. We usually stick to either plain pork tenderloin (not the type with marinade) or thick cut boneless pork chops.
A few weeks ago, we grabbed a pack of healthy pork chops impulsively (aka, it wasn’t on our weekly meal plan) and I knew exactly what I wanted to make with them. I got my inspiration from Pinterest but recreated the recipe myself to make it Whole30/Paleo compliant. The end result was fabulous and I’m looking forward to making these again ASAP!
We had actually put the kids to bed and were planning to have a date night to enjoy our delicious dinner, but they were on to us and our 3-year-old tried every excuse in the book to stall bedtime – I believe she broke her record for delays this night and as it turned out, we basically ate dinner in a rush between going back and forth to tuck her back in bed. #parentlife Hopefully next time we can actually sit and savor this dinner! 😉
- 4 thick-cut boneless pork chops
- 1/2 cup almond flour
- 1 egg
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tbs spicy mustard
- 2 tbs apple cider vinegar
- 2 medium apples, cored and sliced thinly
- 6 cups baby spinach
- Preheat oven to 400 degrees and grease a 13x9 baking dish with olive oil.
- Mix almond flour, salt, pepper and garlic in a shallow dish.
- In a second shallow dish, lightly beat the egg. Dip pork chops into egg and then dip in almond flour mixture to coat.
- In a skillet, heat olive oil over medium-high heat.
- Add pork chops to skillet and cook for 3-5 minutes per side.
- Transfer pork chops to 13x9 pan and pop into the oven for 15-20 minutes or until a meat thermometer reads 140 degrees F.
- While the pork chops are baking, stir honey, mustard, and vinegar into skillet drippings.
- Add apple slices; cook 3-5 minutes on med-high heat until they begin to soften. Add spinach. Toss until just wilted.
- Serve pork chops with apples and spinach. Drizzle with pan juices and sprinkle with pepper.
We served our healthy pork chops with balsamic roasted brussels sprouts, which was an amazing combination. Can’t wait for you guys to try this recipe – it’s so good!