Description
These paleo pork chops are rubbed with a Moroccan spice blend, served over apple noodles, and finished with a date and apricot chutney. Healthy and easy!
Ingredients
- FOR THE PORK:
- 1 teaspoon Cumin
- ½ teaspoons Cinnamon
- ⅛ teaspoons Paprika
- 1 teaspoon Coconut Sugar Or Brown Sugar
- ¼ teaspoons Allspice
- 8 ounces, weight Pork Chops (about 2)
- Salt And Pepper
- 1 teaspoon Olive Oil
- FOR THE CHUTNEY:
- ¼ cups Dried Apricots, Diced
- ¼ cups Pitted Dates, Roughly Chopped
- ¼ cups Roasted Pistachios, Roughly Chopped
- 3 Tablespoons Fresh Cilantro, Rougly Chopped
- FOR THE APPLE NOODLES:
- 2 Large Apples
- ¼ teaspoons Cinnamon
- ¼ teaspoons Ground Ginger
- 2 teaspoons Honey
Preparation
Note: You will also need a spiralizer with a 3mm blade.
For the pork chops:
Preheat oven to 400°F.
In a small bowl, mix cumin, cinnamon, paprika, sugar, and allspice.
Dry off pork chops and divide spice rub evenly between them. Rub spice mixture into each chop, making sure to cover the top, bottom and sides. Season with a pinch of salt and pepper.
Heat olive oil in a medium skillet over medium heat. Place pork chops in and cook until they begin to brown and caramelize, about 2–3 minutes. Flip pork chops over and immediately place into oven. Cook until no longer pink, about 7–8 minutes. Once cooked, remove from oven, cover with tinfoil and let rest for 5 minutes.
For the chutney:
While pork cooks, combine chutney ingredients in a small bowl, tossing to mix well. Set aside.
For the apple noodles:
Cut each apple in half, remove core and then spiralize using 3mm blade on spiralizer. Place noodles into large bowl and toss with cinnamon, ginger and honey.
Divide apple noodles between plates, top with pork chops and chutney. Devour.
