Mold Detox Friendly Whole30 Garlic-Herb Pork Chops with Apples and Greens
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the pork chops
- 4 bone-in pork chops (about 1 inch thick, 8ā10 oz each)
- 1 tsp kosher salt
- Ā½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp garlic powder
- 1 tsp dried thyme
- Ā½ tsp dried rosemary, crumbled
- 2 tbsp olive oil, divided
For the apples and greens
- 2 medium apples (such as honeycrisp or fuji), cored and sliced into Ā½-inch wedges
- 1 medium shallot, thinly sliced
- 4 cups kale or swiss chard, stems removed, leaves roughly chopped
For the pan sauce
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the pork chops dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, dried thyme, and dried rosemary. Rub the spice mixture evenly over both sides of each chop.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the pork chops and sear undisturbed for 4 minutes, until the underside is deep golden brown and releases easily from the pan. Flip and sear the second side for 3ā4 minutes, until golden. Transfer the chops to a plate and set aside ā they will finish cooking in a later step.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!