No, I’m not talking about your favorite elementary school teacher’s butt (urban dictionary explanation: a fat persons rear end that is so saggy it forms a kind of point where the cheeks meet at the bottom)…wow that just made me truly uncomfortable thinking about. I’m talking about the good ole’ cute piggy that gives us meat that tastes like heaven. He is one of the most thoughtful animals out there. I mean, what other animal will give you some of the most delicious meals you’ve ever tasted? Roasted Pork Belly at the incredibly delicious restaurant Zengo in Denver? Yes please. Or what about just plain bacon? You can candy that sh*t with maple syrup. That’s pretty fantastic. I love you porky, I love you.
This meal turned out pretty awesome. I often buy thinly cut pork chops for meals just because I usually don’t have much time to cook and these little guys cook up quickly. But I would definitely recommend thicker cut pork chops and taking the extra time to cook them, they will be much more tender that way…and taut, unlike your elementary school teacher’s pork chops. What? That didn’t even make sense. Moving on.
- 4-6 pork chops, trimmed over excess fat
- 1 sweet potato, shredded
- 1 apple, chopped into cubes
- 1 red onions, thinly chopped
- 1 orange, peeled and cut into cubes
- 1 teaspoon garlic powder
- 4 tablespoons fat of choice (I used olive oil for my veggies and duck fat for my chops)
- 3-5 tablespoons ground mustard–no sugar added
- 2 tablespoons honey
- salt and pepper to taste
- You’re going to need 2 large saute pans or a medium and a large one, so pull them out along with your fat of choice.
- Heat up a large pan with 2 tablespoons of fat under medium to high heat.
- While the pan is heating up, chop your onions and throw them in the pan to begin to cook down. Ever so often, stir the onions around a bit so they do not burn.
- As your onions begin to cook down and become a bit translucent, chop your apples and throw them into the same pan.
- Now shred your sweet potato with grater OR use the niftiest tool of all–your food processor with the stainless steel shredding disc to shred your sweet potato in, oh, 10 seconds! And chop up your orange.
- Add the sweet potato and orange to your onion and apple mixture, mix together and let cook for a bit longer on a low heat.
- While the mixture cooks, grab your other medium-large pan and heat up some fat under medium-high heat.
- Grab a shallow bowl and add your ground mustard and 1 tablespoon of honey and mix together. Once the pan is heated up, grab a pork chop, dip it in your honey-mustard and coat it on both sides before adding it to your pan. Do the same for all your chops.
- Cover your pork chops pan with a lid to help them cook a bit quicker. Flip the pork chops when the sides begin to turn a white color. Approximately 3-4 minutes each side depending on the thickness.
- While the pork chops cook through, add 1 tablespoon of honey and 1 teaspoon of garlic powder to your veggie/fruit mixture and mix to combine.
- Once the chops are done, plop one on a plate along with your sweet mixture and add a bit of salt and pepper to taste.
Grocery Store Helper:
- Pork Chops: on sale at King Soopers
- Apple/Red Onion/Sweet Potato/Orange: all on sale at King Soopers
- Duck fat: found at Marczyk Fine Foods