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Overhead view of a white plate in the center of the table with mashed cauliflower, sautéed apples, and slices of pork stacked on top of each other in that order. In the upper left corner, there is a cutting board with slices of pork. In the top right corner, there is a pan resting onto pf a beige towel with sautéed cabbage inside the pan. In the bottom left, there is a glass bowl filled with mashed cauliflower. In the bottom right-center, there is one stainless steel pincer from some tongs.

Pork Chops with Cabbage, Onions, and Apples with Mashed Cauliflower (Paleo, Whole30, AIP)

Servings: 4
Say hello to an easy, comforting dinner that’s going to make your tastebuds sing. Done in under 30-minutes, this weeknight recipe will be a new favorite! Paleo, Whole30, and AIP friendly
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

  • 1 large head Cauliflower (approx 5 cups florets)
  • 4 tbsp Avocado Oil (Coconut Oil or Olive oil)
  • 4 boneless Pork Chops (approx 4 oz each)
  • Sea Salt
  • 2 medium Apples
  • 1 Yellow Onion
  • 1 small Cabbage (or 1/2 large green or red)
  • 3 tbsp Honey (omit for Whole30)
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg (use Mace for AIP or omit)

Instructions
 

First, prepare the cauliflower:

  • Set a large pot of water over high heat to boil.
  • Chop the cauliflower into florets, then once the water boils, place the cauliflower into the pot and set a timer for 20 minutes.
  • *If using frozen florets just set the timer for 15 minutes

Meanwhile, prepare the pork chops:

  • Heat 2 tbsp of the cooking oil in a large frying pan. over medium high heat Season the pork chops with salt (and pepper if not on AIP), then add to the pan and cook for 4-5 min a side, until a thermometer reads 145 F.
  • Meanwhile, thinly slice the apples (no need to peel), slice the onion, and core and shred the cabbage.
  • When the pork is done, remove it from the pan and place on a plate covered with another plate or aluminum foil.
  • If needed, Add the remaining 2 tbsp of cooking oil to the pan, then add the onions and cook for about 5 minutes, or until translucent. Then add the cabbage and cook for a minute to lessen the bulk, then add the apples, honey (if using), cinnamon, nutmeg/mace, and 1/2 tsp sea salt. Stir and then cook, stirring frequently, until the cabbage is wilted and cooked through – about 3 minutes. Add more salt if needed.
  • When the cauliflower is done, drain the cauliflower, then place in a large bowl or blender.
  • Add a large pinch of sea salt and then blend with a hand immersion blender, potato masher, blender, or even a food processor. *If tolerated and not on AIP, ghee is a wonderful addition to add to this
  • Slice the pork chops into thin strips.
  • Serve the meal by putting a large scoop of mashed caulifower on the bottom of the plate and then adding some cabbage mixture on top, followed by a sliced pork chop.

Notes

This is a great meal to serve with a bit of probiotic sauerkraut!

Nutrition

Calories: 520kcalCarbohydrates: 46gProtein: 35gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 90mgSodium: 142mgPotassium: 1381mgFiber: 10gSugar: 32gVitamin A: 232IUVitamin C: 141mgCalcium: 130mgIron: 2mg
Course: Dinner, Main Course
Cuisine: American
Keyword: 30 minutes or less, Autoimmune Paleo Protocol, dairy free, grain free, Paleo
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !