I made the best meal on Valentine’s day – a steakhouse quality meal at home (and with no steak). We always seem to lean towards grass fed filet mignons for special evenings at home but I decided I wanted to make something a little different. I chose to make pork because I decided I was going to make some turnip greens and they sounded good together. So here it is, Maple Glazed Pork Chops. I served them over homemade mashed potatoes with some bacon braised turnip greens. It was ridiculously good and naturally gluten free, dairy free, soy free, and nut free! The pork chops are allowed on the first stage of the elimination diet (no mashed potatoes if you’re nightshade free!). I recommend decreasing the amount of maple syrup to 3 tbsp to minimize the amount of sugar.
Maple Glazed Pork Chops (serve with Bacon Braised Turnip Greens)
4 thick cut pork chops
2 tbsp bacon fat (reserved from nitrate free bacon you’ve cooked for the braised turnip greens) or high heat cooking oil (use cooking oil for the elimination diet version)
1 cup chopped onions
1/3 cup Organic Maple Syrup (use 3 tbsp if you’re on the elimination diet)
1/3 cup water
2 tbsp Braggs Apple Cider Vinegar
1 1/2 tbsp GF Worchestershire sauce (like Lea & Perrins Original Worcestershire Sauce)
Celtic Sea Salt & pepper
Season your chops on both sides with salt and pepper. Heat bacon fat over medium high heat. Sear the chops for 2-3 minutes on each side (or until browned). Deglaze pan with water and vinegar, pull off heat. Mix in maple syrup and worcestershire sauce.
Place onions on the bottom of a 9×13 glass baking dish. Top with seared chops. Drizzle with maple sauce and bake for 30-40 minutes, depending on thickness of chops and your desired doneness, at 400 degrees.
THESE ARE SOOOOO GOOD! I can’t wait to harvest my own turnips and make this meal again!