Paleo Recipes – Cavegirl Cuisine

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French Cut Pork Chops w/ Roasted Brussels Sprouts & Apple Slaw

French Cut Pork Chops w/ Roasted Brussels Sprouts & Apple Slaw

I think people have taste buds either for or against Brussels Sprouts.  My father and I can eat them like candy and my husband and mom think they have a bitter taste.  So, I am forever on a quest to get my husband to love them like I do.  Hopefully, you’ll like the sweetness/tartness of the apple added to this slaw. (By the way, did you know it is Brussels Sprouts and not Brussel Sprouts?  I just learned this!)

Ingredients

  • • 3 french-cut, bone-in pork chops (about 1.5 lbs)
  • • 1 pound Brussels Sprouts, roughly chopped
  • • 1 tablespoon bacon grease (or melted coconut oil)
  • • 2 Granny Smith apples
  • • 2 teaspoons fresh lemon juice
  • • 3 tablespoons Dijon mustard
  • • Sea salt & ground pepper
  • • 1 tablespoon olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. In a baking dish, mix the chopped Brussels sprouts with the bacon grease. Bake for 30 minutes. Set aside to cool.
  3. Place the lemon juice in a medium bowl. Grate the apples down to the core into the lemon juice, stirring occasionally to prevent browning of the apples. Add Brussels sprouts and olive oil. Stir ingredients to coat evenly.
  4. Season the pork chops with salt and pepper on both sides. Place on heated grill (I used a grill pan on the stovetop). Cook until desired doneness (I like mine at 160 degrees ~ medium). Let rest for 5 minutes.
  5. Plate one tablespoon of mustard with a swoosh on a plate. Put a third of the slaw in a pile on the plate. Lean a pork chop against the slaw.
  6. Enjoy!

Ingredients

  • 3 french-cut, bone-in pork chops (about 1.5 lbs)
  • 1 pound Brussels Sprouts, roughly chopped
  • 1 tablespoon bacon grease (or melted coconut oil)
  • 2 Granny Smith apples
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons Dijon mustard
  • Sea salt & ground pepper
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. In a baking dish, mix the chopped Brussels sprouts with the bacon grease. Bake for 30 minutes. Set aside to cool.
  3. Place the lemon juice in a medium bowl. Grate the apples down to the core into the lemon juice, stirring occasionally to prevent browning of the apples. Add Brussels sprouts and olive oil. Stir ingredients to coat evenly.
  4. Season the pork chops with salt and pepper on both sides. Place on heated grill (I used a grill pan on the stovetop). Cook until desired doneness (I like mine at 160 degrees ~ medium). Let rest for 5 minutes.
  5. Plate one tablespoon of mustard with a swoosh on a plate. Put a third of the slaw in a pile on the plate. Lean a pork chop against the slaw.
  6. Enjoy!
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