Okay… so I mean you won’t actually want to die, because then you could never eat this again (which you will want to). But seriously these pork chops are going to knock your socks off.
This recipe came about because it’s springtime and I wanted to add more fruit into my life as it comes back into season. (And it’s what was on sale at the market.)
These pork chops pair great with a side dish of cauliflower, Brussels sprouts or kale. (At least those are the sides I’ve made with them.) I’m sure they will taste great next to any costar you choose.
Jordan and I are in the thick of preparing the Solving Leaky Gut course for the public and these chops hit the spot at the end of a long day.
Should Balsamic Vinegar be SCD legal?
Before we begin you’ll note that I chose to use balsamic vinegar in this dish, which according to the SCD legal list is not allowed. And I also broke the chef’s rule of baking with it (whoops). According to my research, Elaine likely made balsamic vinegars illegal because almost all that are found in a supermarket are filled with extra sugar, colorings and other additives. So, for good reason, I don’t think it’s a good idea to consume those cheap varieties.
However, twice in the last year I’ve bought and used 25-year aged balsamic vinegar that according to the producer had nothing added. They both were bought in specialty shops for oils and vinegar. I’ve since run out and was recently reading up on Traditional Balsamic Vinegar, and in my opinion it should definitely be SCD legal if wine is allowed to be legal (which it is).
Here’s the deal: as with all things in life, the world is changing and we now have access to information on traditional balsamic vinegars and other high quality producers of great products that won’t hurt your gut (unless you test and find out they don’t work for your custom diet). This access wasn’t around 5-10-20 years ago when Elaine was doing most of her work and the rules need an update on this subject.
So the rule of thumb when buying balsamic vinegar is to talk with the producer to make sure nothing was added. Then, make sure you’re paying enough money to think hard about it (north of 20 dollars per bottle), otherwise the economics of the industry suggest that cheaper bottle is a junk product you don’t want to put in your body.
Berry Apple Pork Chop Bake
Whew! Okay, on to today’s awesome meal. You’ll need the following:
- At Least 2 – 1.5-2 Inch Thick Pastured Pork Chops
- 1/2 Pint of Blackberries
- 2 Medium Honeycrisp Apples
- Balsamic Vinegar (you can leave this out)
- Cinnamon, Sea Salt and Fresh Black Pepper
- Baking Dish and Tin Foil
So to begin, thinly slice up the apples and berries. Also, pre-heat your oven to 400 degrees.
Next, wash and pat dry the pork chops and generously cover both sides in sea salt and freshly ground black pepper. Trust me, fresh ground black pepper is way different than the pre-ground stuff. Place the pork chops in your baking dish and drizzle balsamic vinegar overtop of them.
Then, place sliced apples around them on all sides. Also, cover the chops with the blackberries. Finally, generously sprinkle cinnamon all over the dish. Cover and bake for 40 minutes. After 40 minutes, take off the tin foil and bake for another 10-20 minutes uncovered to let juices cook down. Serve and Enjoy!
Note: Based on using 1 lb. of pork chops, this meal contains a total of approximately 906 calories and 108.6 Carbs (G), 77.9 Protein (G), and 20.9 Fat (G).
Let me know what you think in the comments below!