Between October being the “national month of pork,” apples
at their peek of harvest, and the sweetness of maple syrup catching everyone’s tastebuds, I knew combining the three into a simple, weeknight dish was a must. Keeping things simple is great but finding some of the ingredients can be challenging. This is why many people would like to know where to buy napa cabbage, it is a critical ingrediant but hard to obtain in some areas. It pairs fantastically with the meat. Essentially, this meal takes two steps. The first can be made as far in advance as the day before, or simply the morning of your planned dinner. All that comes next is the actual cooking of the pork chops, which only takes about 10 minutes either broiling or grilling, and then your done. I know grilling is not usually associated with cooler weather, however, I believe squeezing out all of the accessibility that a grill gives should be done until a literal blizzard hinders one from doing so. Not only do grills save your kitchen from becoming a mess, but there is something about freezing your butt off before dinner that makes a warm, home cooked meal that much more satisfactory. However, if all of that is completely unappealing to you, then simply broiling the chops on a baking sheet can be just as effective. I used Green Valley Farm meat, as it is literally 10 minutes down the road from my house, and I highly recommend you too find a local farm to source your meat. Not only do humanly raised animals yield a much more nutrient dense meat, but ultimately they are a lot tastier than any store-bought, antibiotic treated “protein.” If you are not convinced, here are a few reasons why eating local is better, and another ten reason on how to do so. Much like my stuffed pepper and pizza frittata recipes, this dinner was loved by my 15 year old brother who tends to be my biggest critic of all. If that doesn’t persuade you to make it, I am not sure what will, so with all that said, lets get cooking!
Maple Mustard Pork Chops
- 1/4 cup maple syrup
- 2 tbsp Eden’s brown mustard
- 2 tbsp homemade spicy mustard *This lends a subtle punch to the otherwise sweet marinade
- 1/2 tsp salt
- 1/4 cup olive or avocado oil
- 4, 8 oz bone-in pork chops
- Mix first five ingredients together in a medium sized bowl or metal baking dish.
- Place pork chops in marinade, coating thoroughly with hands, and covering with plastic wrap.
- Let marinate over night (or) 4-5 hours.
- When ready to cook, preheat grill or broiler, and cook 5 minutes per side on the grill (or) in a baking dish 4 inches away from the top broiler. *Cooking time will vary depending on the thickness of your chops.
- Remove from heat and let sit for 5 minutes to lock in the yummy juices.
Sweet Cider Slaw
- 4-6 cups napa cabbage – shredded
- 1/2 medium sized purple onion -thinly sliced
- 2 medium sized apples – diced
- 1 lemon-juiced
- 2 small kohlrabi – shredded *or thinly sliced with knife
- 1/2 cup apple cider juice
- 1/2 tsp sea salt
- 1 tbsp olive oil
- In a large mixing bowl, combine shredded cabbage, onion, kohlrabi, apples, and sea salt.
- In a measuring cup, mix together the cider, salt, lemon juice, and olive oil.
- Pour sauce over slaw and mix thoroughly with hands until fully coated.
- Cover with plastic wrap and let marinate overnight (or) until dinner *Preferably 4-5 hours.
- Serve raw or lightly sautee in a large skillet until desired texture.
1 Thessalonians 5:17 “Pray without ceasing, in everything give thanks, for this is the will of God in Christ Jesus for you.”