You’re less than 30 minutes away from this healthy paleo meal of spice-rubbed pork chops and grilled peaches served with bitter greens and avocado.
- 2 boneless pork chops, about 6 ounces each
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- Freshly ground black pepper
- 2 teaspoons extra virgin olive oil
- 1 large fresh peach, halved and pitted
- Two handfuls of arugula or mixed greens (I used Organic Girl Pepper Greens)
- 1 Hass avocado, pitted, peeled, and sliced
- Use a sharp knife to cut two slits through the fat and connective tissue on the side of each pork chop. This will help keep them from buckling as they cook. In a small bowl, mix the salt, cumin, allspice, cardamom, pepper, and olive oil. Rub the spiced oil all over the pork chops and, if you have time, let them sit out at room temperature for 10-15 minutes.
- Heat a grill pan or cast iron skillet over medium-high heat, or heat your grill to medium-high. Add the pork chops and grill for 4-6 minutes per side, until just cooked through. Transfer the chops to a plate and cover loosely with foil.
- Brush the cut side of each peach half with a little olive oil and place them in the pan or on the grill, cut side down. Reduce the heat to medium. Let the peaches cook for two minutes, then flip and cook for about a minute on the other side.
- Divide the greens and avocado slices between two plates. If desired, drizzle with a little olive oil and/or vinegar and sprinkle with salt and pepper. Serve each pork chop and peach half hot alongside the greens and avocado.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 64mgSodium: 1168mgCarbohydrates: 20gFiber: 8gSugar: 10gProtein: 27g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
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