Decadent Berry Apple Pork Chops to Die For (No Leftovers For This Meal)

by Steven Wright

Berry-Apple-Pork-Chop-Bake

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.

Blackberry-apple-slicing

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.

pork-chops-ready-to-bake

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!

Pork-apple-berry-pre-bake

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!

-Steve

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About the author

Steven Wright Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started SCDLifestyle.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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{ 6 comments… read them below or add one }

Marilyn L. Alm April 7, 2014 at 9:15 pm

Elaine declared cheap balsamic vinegar illegal. Many have caramel coloring, which is sugar by any other name. However, the real balsamic, the expensive stuff that is aged at least 20 years, is, in fact legal. It’s not a matter of “the world changing.” Elaine never said the real thing wasn’t allowed.

Reply

Sandra April 10, 2014 at 12:58 pm

Thank you for the clarification on balsamic. I use a good 18 year old aged balsamic which I love and was wondering about. It is expensive but worth every drop.
Sandra

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John April 10, 2014 at 2:59 pm

Cooked the berry apple pork chop bake this evening and it was absolutely delicious. Many thanks for a great recipe. John

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Val May 15, 2015 at 4:46 pm

About the use of pork. You really need to know where this comes from. Hog waste factory farms – the use of antibiotics. The preservatives in meats treated with nitrates can cause an increase in biomolecules which is considered to be a pre-cursor to colon cancer! There is more “good” fat in grass fed animals. There are so many variable to look at.

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Cindy March 22, 2016 at 8:53 pm

So disappointed after making this recipe. Chops were dry even after cutting the time back and the temp lower than suggested. Not sure how your chops were baked at 400 degrees for 40 min and then another 10 to 20 min without having very dry and bland chops.

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Mariel Heiss March 23, 2016 at 3:53 pm

Hi Cindy – I’m sorry to hear this recipe didn’t work out for you. Steve used very thick-cut pork chops – if yours were cut thinner that could have made a difference.

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