Apple-and Mushroom- Smothered Pork Chops w/ Cucumber, Basil and Arugula Salad – Paleo

This recipe came from and is part of the Paleo dinner plan. Check out more recipes like this one here.

Apple-and Mushroom- Smothered Pork Chops

Prep 15m
Cook 35m
Total 50m

6 thick-cut bone-in pork loin chops
2 tablespoons Greek seasoning
1 teaspoon salt
1 tablespoon coconut oil
2 Granny Smith apples, sliced
1 (16-oz) package sliced fresh mushrooms
1 red onion, sliced
2 cups organic chicken broth

  • Preheat oven to 425°F.  Sprinkle pork chops with Greek seasoning and salt.
  • Heat oil in a large skillet; add pork chops, in batches if necessary, and cook 2 to 3 minutes per side or until browned.
  • Remove from skillet.  Arrange pork chops in a baking dish rubbed with coconut oil; top with apples, mushrooms and onion.
  • Add broth, and cover with foil.
  • Bake 25 to 30 minutes or until pork chops are done.

Cucumber, Basil and Arugula Salad

1 (10-oz) bag baby arugula
2 cucumbers, peeled and sliced
¼ cup chopped fresh basil
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon garlic salt
¼ teaspoon lemon pepper seasoning

  • Combine arugula, cucumbers and basil in a serving bowl.
  • Whisk together oil, vinegar, mustard, garlic salt and lemon pepper in a bowl.
  • Drizzle vinaigrette over arugula salad; toss to coat.

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