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- 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.