NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless pork chop

0.5 medium Honeycrisp apple

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

2 cups Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground cinnamon

1 clove Garlic

PREPARATION

• 1

  Season the pork chop on both sides with 0.125 tsp sea salt and 0.125 tsp black pepper.

• 2

  Heat 0.5 tbsp extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Place the pork chop in the hot skillet and sear for 4 to 5 minutes per side until golden brown and the internal temperature reaches 145 degrees F.

• 4

  Remove the pork chop from the skillet and set aside on a plate to rest for at least 5 minutes.

• 5

  In the same skillet, add the remaining 0.5 tbsp olive oil along with the diced red onion and diced Honeycrisp apple.

• 6

  Sauté for 3 to 4 minutes until the apples are tender and slightly caramelized, then stir in the apple cider vinegar and ground cinnamon.

• 7

  In a separate small pan, sauté the minced garlic and fresh baby spinach with the remaining salt and pepper until just wilted.

• 8

  Serve the rested pork chop topped with the warm apple chutney alongside the garlic-sautéed spinach.