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GRILLED PORKCHOPS WITH APPLE SLAW

COOK TIME:

15 Minutes

SERVES:

4 Servings

TAGS:

A.I.P, DINNERS, 30 MINUTES OR LESS, WHOLE 30, PALEO

INTRODUCTION

As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.

With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances.

Now, as I am primarily working from home, I do like to have quick wholesome dinners within my weekly meal prep. As the fall season approaches, I wanted to incorporate some fresh apple flavor, while keeping the meal relatively hearty and high in protein while low in sugar.

Low and behold came these Grilled Porkchops with a hearty side of Apple Slaw. This thoughtfully crafted recipe not only satisfies your taste buds, but also adheres to the principles of the Autoimmune Protocol. The succulent porkchops are complimented by the savory aroma of the apple slaw. Each bite is nourishing and delicious creating an inviting combination that proves you can adhere to dietary guidelines without compromising taste.

INGREDIENTS 

  • 1 tbsp coconut aminos

  • 1/2 cup of Chicken Broth

  • 1 tbsp maple syrup (omit for whole30)

  • 1 tsp mustard (omit for AIP)

  • 1 tsp sage

  • 1 tsp thyme

  • 3/4 tsp salt, divided

  • 2 tbsp avocado oil

  • 3 bone in pork chops (about 1.5-2lbs)

  • 2 honey crisp apple, thinly sliced

  • 1 yellow onion, thinly sliced

  • 2 cloves garlic, minced

INGREDIENT SUBSTITUTIONS 

Maple Syrup: The Maple Syrup can be omitted to keep this dish Whole 30 and lighter in flavor.

Mustard: The mustard can be omitted to keep this dish AIP Compliant.

Avocado Oil: For those with a histamine intolerance, choose to use Olive Oil to cook the pork chops.

HOW TO MAKE THE DISH

  • Create the Sauce: Combine the broth, coconut aminos, maple syrup, mustard, sage, thyme, and half of the salt. Whisk well and set aside.

  • Sear the Porkchops: Using a large skillet, heat the avocado oil over medium heat. Salt the pork chops well on both sides. Cook for 4-5 minutes on both sides to get a nice sear on the pork chops. Set aside.

  • Soften the Apples: Add the apples, onions and garlic to the pan and cook for 4-5 minutes to soften.

  • Add in the Sauce: Stir in the sauce mixture and bring to a low simmer. Add the pork chops back to the pan and baste in the sauce. Continue to cook for another 2-3 minutes to reheat the pork chops and reduce the sauce.

  • Serve and Enjoy: Serve topped with additional thyme to taste.

FREQUENTLY ASKED QUESTIONS
 

What ingredients can I substitute?

The Maple Syrup can be omitted to keep this dish Whole 30 and lighter in flavor. For those with histamine intolerance, or following the AIP Protocol, the mustard can be omitted, and the Avocado Oil can be replaced with Olive Oil.


How can I make these Pork Chops AIP Compliant? 

For those with histamine intolerance, or following the AIP Protocol, the mustard can be omitted, and the Avocado Oil can be replaced with Olive Oil.

STORAGE INSTRUCTIONS

Refrigeration:

When dealing with cooked pork chops with apple slaw, it's important to follow proper food safety guidelines to ensure the leftovers remain safe to eat. Here are some instructions for refrigerating cooked pork chops with apple slaw:
  1. Cooling: Allow the cooked pork chops and apple slaw to cool for no more than 2 hours after cooking. Divide large portions into smaller, shallow containers to facilitate quicker cooling.

  2. Refrigerate promptly: Place the cooled pork chops and apple slaw in the refrigerator as soon as possible. The USDA recommends refrigerating perishable foods within 2 hours (or 1 hour if the temperature is above 90°F or 32°C).

  3. Storage containers: Use airtight containers or wrap the pork chops and apple slaw tightly with plastic wrap or aluminum foil. This helps prevent cross-contamination and keeps the food from drying out. These are my favorite glass containers.

  4. Labeling: If you're storing leftovers, consider labeling the containers with the date to help you keep track of how long they've been in the refrigerator. These are my favorite washable labels.

  5. Temperature settings: Ensure your refrigerator is set to 40°F (4°C) or below to slow down the growth of bacteria and maintain the quality of the food.

  6. Storage duration: Leftovers, including cooked pork chops with apple slaw, should be consumed within 3-4 days. If you don't plan to eat them within this timeframe, consider freezing them for longer storage.

  7. Reheating: When ready to eat the leftovers, reheat the pork chops thoroughly to an internal temperature of 165°F (74°C) to ensure they are safe to consume.

By following these guidelines, you can help ensure the safety and quality of your cooked pork chops with apple slaw. Always use your judgment and, if in doubt, discard any leftovers that appear or smell off.


Freezing:

When freezing cooked pork chops with apple slaw, it's essential to follow proper freezing instructions to maintain the quality and safety of the food. Here's a step-by-step guide:

  1. Cooling: Allow the cooked pork chops and apple slaw to cool to room temperature. You can expedite the cooling process by placing the food in shallow containers.

  2. Portioning: Divide the food into meal-sized portions to make it easier to thaw and reheat only what you need.

  3. Airtight packaging: Use airtight containers, heavy-duty freezer bags, or vacuum-sealed bags to package the pork chops and apple slaw. Remove as much air as possible to prevent freezer burn and maintain the quality of the food. These are my favorite freezer friendly bags.

  4. Labeling: Clearly label each package with the contents and the date of freezing. This helps you keep track of how long the food has been in the freezer.

  5. Freezer temperature: Set your freezer to 0°F (-18°C) or below for optimal food preservation.

  6. Quick freeze: Place the packaged pork chops and apple slaw in a single layer on a tray or baking sheet and put them in the freezer. This helps the food freeze quickly, preserving its texture and flavor.

  7. Long-term storage: For best quality, consume frozen cooked pork chops with apple slaw within 2-3 months. While frozen food is safe to eat indefinitely, it may experience a decline in quality over time.

  8. Thawing: When ready to eat, thaw the frozen pork chops and apple slaw in the refrigerator. This slow, controlled thawing helps maintain the food's texture and safety. Alternatively, you can use the defrost setting on your microwave for quicker thawing if you plan to cook the food immediately.

  9. Reheating: Reheat the thawed pork chops thoroughly to an internal temperature of 165°F (74°C) before consuming.

By following these freezing instructions, you can ensure that your cooked pork chops with apple slaw remain safe and enjoyable for an extended period in the freezer.

FULL RECIPE