Anyone else out there love pork chops and applesauce? While I’m sure I could find some Whole 30 compliant applesauce at the store, I decided to just make my own apple, walnut, and raisin compote to go on top of these grilled pork chops. You could cook it a little longer and use a hand masher to make this into true applesauce, but I like it chunky. The raisins add a little extra sweetness to the apples since this recipe doesn’t have any added sugar (to make it Whole 30 compliant), and the walnuts add a nice texture. My dad even liked this, and he’s the pickiest person on the planet.
Always Perfect Pork Chops
Lean center-cut pork chops
Juice of 1/2 lemon
Heat a skillet over medium-high heat. Add a glug of avocado oil to the pan.
Season both sides of the pork chops with salt, pepper, garlic powder, and parsley flakes. Place the pork chops in the skillet and cook for about 5 minutes.
When the pork chops come off the pan easily, they are ready to flip (if they stick, give them a little more time – the crust is not ready yet). Flip the pork chops and cook for another 5 minutes.
Stick the pan in the oven at 350 degrees for 15 to 20 minutes to let the pork chops finish cooking.
Apple, Walnut, and Raisin Compote
2 apples (I used red delicious for the recipe I photographed, but I have also made it with golden delicious and Granny Smith, so use whatever kind of apples you like)
1/8 cup chopped walnuts
1/8 cup raisins
2 teaspoons cinnamon
1/4 cup water
Peel the apples and dice into small cubes.
Put the apples in a pan over medium-high heat with the water and cinnamon.
Stir and cook over medium heat for about 5 minutes, until they start to soften.
Turn the heat down to low and add the walnuts and raisins.
Let simmer, stirring occasionally, until the mixture reaches your desired consistency. (I usually cook mine for about 15 minutes.)
Scoop the mixture onto the top of your pork chops.
You can also serve this as a side dish, a topping on your oatmeal, or with some granola on top for a warm breakfast or guilt-free dessert.
If you want the mixture to be more like applesauce, then leave out the walnuts and raisins and smash the apples with a hand masher once they have cooked for about 15-20 minutes.
If you are not on the Whole 30, you could definitely add some sugar to this mixture to make it sweeter. I think brown sugar would probably give it the best flavor and would start with just a tablespoon and taste test it.
If you don’t have raisins, you could also use dried cranberries. Just make sure that if you are doing Whole 30 they don’t have added sugar.
We’ve been out of school for two days due to ice and snow, and I’ve been craving some comfort food. I whipped up this hearty shepherd’s pie using all Whole 30 approved ingredients.
1/2 yellow onion
1 clove of garlic
1 lb. ground chuck
4 russet potatoes
1 cup Whole 30 compliant chicken broth
1 tablespoon coconut flour
Red Pepper Flakes
1 tablespoon avocado oil
Wash and peel the russet potatoes.
Chop potatoes into small cubes, cover with water, and bring to a boil.
Lower heat and cook until potatoes are fork tender.
While potatoes are cooking, dice the onion, garlic, and carrots.
Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil to the pan.
Saute the onion, garlic, and carrots for about 3 minutes, until the onions are transparent.
Add the ground chuck to the pan and season with salt, pepper, oregano, parsley flakes, and red pepper flakes to taste.
Stir and cook until the meat is all browned.
Once meat is browned, turn down the heat to low and add 1 tablespoon of coconut flour and 1/3 cup of chicken broth to the meat mixture. Stir well and simmer to thicken the sauce. Cover and set aside.
To prepare the mashed potato topping, drain the potatoes. Add 2/3 cup of chicken broth and beat with a hand mixer until creamy. Taste and season with salt, pepper, and parsley flakes as needed (you may not need extra salt because of the salt in the chicken broth).
Spoon the meat mixture into a small casserole dish. Top with the mashed potatoes.
Bake at 350 degrees for 20 minutes, then put under the broiler for 3 to 5 minutes until the potato topping begins to brown.
There is something so comforting about eating a warm meal from a bowl. This quick veggie and steak combo is perfect for a quick weeknight meal when you want something tasty and healthy that you can put together in 10 minutes or less.
2 thin ribeye steaks
1 bag of frozen mixed veggies that can be steamed in the bag (I used a combo of broccoli, carrots, squash, and cauliflower)
Salt and pepper to taste
Heat a skillet over medium high heat. Coat the pan with a glug of olive oil and a teaspoon of ghee.
Season the steaks with salt and black pepper. Place in the skillet with the melted ghee and cook for about 4 minutes on each side.
While steaks are cooking, steam the frozen veggies in the bag in the microwave using the instructions on the bag.
Remove the steaks from the skillet and add a little bit more olive oil. Toss the steamed veggies in the pan and season with a little salt. Saute the veggies for about 2 minutes, until they just start to get some color.
Scoop veggies into a bowl. Slice the steaks into think strips. Put the steak strips on top of the veggies and drizzle with a little coconut aminos for extra flavor.
It is finally Friday! We made it through the week! If you are looking for some quick and easy recipes that everyone will love, check out these meals that we have had recently. Links to the recipes are located below each image.
I made up this recipe this afternoon because I wanted something easy and the only meat I had in the house was chicken. Since I’ve been doing the Whole 30 program, we have had a LOT of chicken. I wanted something different than our typical grilled or baked chicken breasts, so I decided to pull out my crockpot.
I wasn’t sure how this would turn out, but it was really good! The chicken was perfectly cooked and really juicy, and the potatoes were nice and tender. This is probably going to be a regular in our house now! As my dad says, we’re going to “put it in the rotation.”
Here’s what you need:
2-4 Frozen chicken breasts (yes, I put them in the crockpot frozen because I had something to do this afternoon and didn’t have time to thaw them – it turned out fine cooking them from frozen)
1 can chicken broth
2-4 potatoes, peeled and cut into 1 inch chunks
Salt and pepper
Red pepper flakes
Place the chicken and potatoes in the crockpot. Pour about half the can of chicken broth over the chicken and potatoes. (Don’t cover them – you just want a little liquid in the bottom of the crockpot). Season with salt and pepper, minced garlic, red pepper flakes, oregano, parsley, rosemary, thyme, and a bay leaf (I didn’t measure – I just gave a generous sprinkle of each one over the chicken. I took it easy on the red pepper flakes, though.)
Cover and cook on high for 4 hours or low for 6-8 hours.
I wish I had included some baby carrots in this and probably will do that next time. I had steamed broccoli with mine, and heated up some frozen rolls for Jeff.