This is the easiest dinner in the world to make and it tastes like you spent hours meddling with it. I'm a sucker for the sweet/savory factor, and this dish delivers. The leeks and mushrooms become perfectly roasted under the pork chops and the applesauce is a burst of sweet delight. It's extremely satisfying. This is my sweet husband's new favorite dinner. And it's so easy - even he can make it!
-3 cups chopped leeks (2 medium leeks or 3 small)
-3 cups chopped mushrooms (I use baby Crimini)
-4 boneless pork chops (see notes for brine)*
-Salt, pepper, garlic granules, coconut oil
Preheat oven to 350
1. Half leeks and chop (use all the white and the green until the leaves), large chop mushrooms; put leeks and shrooms in your favorite roasting dish
2. Toss with 1 1/2 tablespoons of oil
3. Place pork chops on top of leeks and mushrooms
4. Oil one side of chops; sprinkle with salt, pepper and garlic grans
5. Turn chops over and do the same to the other side
6. Cook for 20 - 30 minutes, or until internal temperature of chop reaches at least 160 degrees
-4 apples of your choice (I use a mix of green and red)
-2 tablespoons of coconut oil
-1/3 cup fresh squeezed orange juice
-2 tablespoons honey
-1/2 teaspoon cinnamon
1. Peel and small chop apples
2. In a pot over medium heat, add apples and oil and cook for about 2 minutes, then add the orange juice. Cook for 2 minutes, then add honey & cinnamon. Cook until most of the liquid is evaporated so the sauce is not runny.
3. Give a good stir and turn down to low, cover
4. Allows apples to steam cook in the covered pot on low heat for 10 minutes. Turn off heat and let applesauce sit in pot until you're ready to spoon them onto your pork chop
*Pork chops tend to get dry and tough. To remedy this, I soak them in a brine for 4 to 6 hours before I pop them into the oven. The brine includes: 1/2 cup apple cider vinegar, enough water to cover the chops, 2 tablespoons salt, 2 tablespoons coconut sugar, and 2 teaspoons garlic granules.
*If applesauce is made earlier in the day and cooled, you can most certainly spoon some on top of the chops and place back in the oven for a few minutes. I prefer this method. But I'm sure room temp or cold applesauce would be equally delicious.
shared on: Real Food Forager, Pennywise Platter, Miz Helen's Country Cottage, Monday Mania, Ruth's Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, GFE's March Virtual Support Group, Friday Foodie Fix,