Apple & Dijon Glazed Pork

by Gavan on October 7, 2010

Alrighty Paleo-heads, this is a play on roast pork and mash potatoes just for you guys. I made a simple marinade for the pork using paleo-friendly ingredients. My favourite veg as a kid was carrot/parsnip mash. My Mum couldn’t make enough of the stuff! I still love it today and it works great here instead of potatoes.
The sweet and tangy flavour of the pork works brilliantly with the sweetness of the C&P mash.


Serves 4

4 x 5-6oz organic pork loin steaks (boneless pork chops)

Marinade Recipe:
2 tbsp organic unsweetened apple sauce
1 tbsp wholegrain Dijon mustard
1 tsp dried sage
1/4 tsp black pepper

Carrot Parsnip Mash:
2 large carrots – peeled, rough chop
2 large parsnips – peeled, rough chop
1/4 cup low-sodium chicken stock
Drizzle olive oil
S&P to taste

Mix the marinade ingredients together in a bowl. Add the pork steaks and coat. Cover and refrigerate. Marinade for at least 4 hours to overnight.

When ready to cook, remove from fridge 30 minutes before cooking to let return to room temperature.

While meat is coming back to room temp, make the C & P mash. Keep warm in sauce pan on the stove.

Preheat skillet on medium high for 1 minute.Season chops with S&P on both sides.
Drizzle olive oil and sear pork for 3 minutes each side.
Let rest for 1 minute once cooked.

Serve with some carrot/parsnip mash and sauteed spinach, two of my favourites.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

{ 3 comments… read them below or add one }

Brit June 16, 2011 at 4:55 pm

I don’t know what I’m doing wrong, but I made this two or three times, and every time I cut into the meat it’s still raw in the center. I’ve never seen pork loin “steaks” anywhere, so I’ve always gotten the chops–are they just too thick?

Gavan June 21, 2011 at 5:20 pm

Hey Brit, these are pork chops without the bone. I think because you’re cooking them on the bone they’re going to take longer and therefore are going to be under cooked. I clarified on the recipe to use boneless chops. Cook your chops for another 4-5 minutes, approx with the bone in. To check, cut into the meat right next to the bone and if the juices are clear, you’re good. Let them rest for a couple of minutes before eating them.

Hope this helps.

Brit June 21, 2011 at 5:56 pm

No, mine were boneless too.

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: