NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless center-cut pork chop

0.5 medium Granny Smith apple

1 tsp extra virgin olive oil

1 tsp raw honey

1 tbsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

2 cups fresh spinach

1 tbsp water

PREPARATION

• 1

  Pat the pork chops dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 2

  Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the pork chops in the skillet and sear for 4-5 minutes per side until a golden crust forms and the internal temperature reaches 145 degrees Fahrenheit.

• 4

  Remove the pork chops from the pan and set them aside on a plate to rest for at least 5 minutes.

• 5

  In the same skillet over medium heat, add the diced apple, honey, apple cider vinegar, dried thyme, and water to deglaze the pan.

• 6

  Simmer the apple mixture for 3-4 minutes, stirring occasionally, until the apples are tender and the liquid has thickened into a glossy chutney.

• 7

  Add the fresh spinach to the pan and toss for 60 seconds until just wilted from the residual heat.

• 8

  Plate the pork chops and spoon the warm apple chutney over the top, serving the sautéed spinach on the side.