CINNAMON & CORIANDER rubbed PORK CHOP on a bed of CABBAGE, APPLES and SHALLOTS simmered in a WHITE WINE SAUCE, served with ROASTED BRUSSLES SPROUTS

I recently fell off the Paleo-wagon, celebrating a favorite friend’s birthday. What’s a girl to do? Birthday Babe MeLisa requested sushi and Thai – a good friend would only oblige, right? Right.

We noshed on all types of (non-paleo) sushi — this was a first for MeLisa, so it was ultra-exciting!! As always, we enjoyed our girls night to the fullest, ordering a few Thai dishes to share. I opted for veggie stir fry (no rice, extra veggies) covered in a (very non-paleo) peanut sauce. Sinfully delicious.

I couldn’t get over the taste and texture of the cabbage and how it held up to the heavy peanut sauce. Crisp and sweet, offering ample amounts of vitamin K and vitamin C – not to mention, the well-known cancer preventative benefits – Cabbage is a perfect addition to any meal.

I decided to give cabbage a whirl in my kitchen, adding apples, shallots & fresh parsley to simmer in a white wine sauce with cinnamon & coriander spiced pork chops, served with roasted Brussels sprouts. The end result was pure Paleo deliciousness!!

PS. We had enough leftover Brussels sprouts to serve the next morning – they pair perfectly alongside sunny side eggs.

Serves 5-6

GROCERY LIST

PORK CHOP

4 TBSP coconut oil (3 TBSP for sautéing veggies, 1 TBSP for browning pork)

1 apple, chopped – I used a tart granny smith

½ head green cabbage, chopped

1 shallot, sliced

¼ cup fresh parsley, chopped

5 bone-in pork chop – I got mine at Inspiration Plantation – 100% pastured & 100% delicious!

1 TBSP cinnamon

1 TBSP coriander

Salt & pepper

1/3 cup white wine

BRUSSELS SPROUTS

2 bundles Brussels sprouts (or 8-10 cups)

4-6 strips of bacon, cut into large slices, cooked, and bacon grease reserved (DO NOT DISCARD)

2 yellow onion, cut into large chunks

1 tsp. dried rosemary

1 tsp. dried thyme

Salt and pepper

Olive oil

COOKING INSTRUCTIONS

PORK CHOP, cook time 20-30 minutes

1) Rub seasonings (cinnamon, coriander, salt & pepper) into pork chop. If time allows, let stand 20-30 minutes to bring to room temperature.

2) In a large frying pan, melt 3 TBSP coconut oil over medium heat. Add apple, cabbage, shallot and parsley. Stir fry 5 minutes. Remove from pan, set aside.

3) In the same frying pan, melt remaining 1 TBSP of coconut oil over medium-high heat. Add seasoned pork chops and sear on both sides, 2 minutes each.

4) Pour wine over pork chops and allow to boil 1 minute, this cooks out the alcohol. Lay apple & cabbage mixture over pork chops. Turn temp down to low, cover and let simmer 7 minutes or until desired doneness (in my opinion, pork is best served slightly pink in the middle – YUM).

Brussels Sprouts, cook time 1 hour (prep 15 minutes, bake 45 minutes)

1) Pre-heat oven to 350 degrees.

2) Steam Brussels sprouts for 5 minutes.

3) Meanwhile, brown bacon in a small fry pan over medium high heat for 3-5 minutes, stirring frequently. Set aside, saving bacon and bacon grease for later use.

4) Run cold water over the lightly steamed sprouts. Cut ends off and discard the first layer or two, toss the cute lil’ sprouts into a 9 x13 baking dish. Add bacon and bacon grease, toss in your onions and seasonings (rosemary, thyme, salt & pepper) – stir in a drizzle of olive oil for good measure.

5) Roast in a 350 degree pre-heated oven for 45 minutes, stirring once or twice.

From my kitchen, to yours… Enjoy!