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
Instructions
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.