Happy Wednesday Muffins!

Today I bring you deliciousness.  Pork, Carrots, Cinnamon Apples and YOU!  You know how pork always seems to dry out?  Well I've conquered that in this recipe.  I have some other successful pork chop recipes but this one is just as simple as can be.  So we're on the same page make sure you buy 1" thick bone in pork chops.  I served them with butter dill carrots and a simple mixed green salad (Organic Girl) with Bragg vinaigrette.  We also REALLY wanted dessert so I made a baked apple.

Butter and Dill Carrots:

6 large carrots peeled and cut into 1 inch pieces

4 sprigs FRESH dill chopped

3 tbsp ghee or butter

Salt and pepper

Dill Carrots

Pork Chops:

Preheat the oven to 375.  Season with simple seasonings, I used salt and pepper and topped the chops with a small dollop of fresh rendered lard.  Bake them for 1 hour.

Amazeballs Baked Apples

  • 2 large granny smith apples
  • 2 tbsp butter
  • 1/4 tsp cinnamon
  • 2 tsp vanilla
  • 4 tbsp almond butter

Do It:

Preheat the oven to 400 and core the apples.  This sucks without a core-er but just do what you can, try not to let the hole go all the way down or you'll loose some juicy goodness.  I started with a layer of butter and then added the vanilla.  Then add the almond butter and finish with the cinnamon. Put them in a small meatloaf pan and bake for 30 minutes.  SO good, 21 day sugar detox approved!  CONSUME!

Live to Thrive,

Lauren

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