Low Sodium Whole30 Lemon-Pepper Pork Chops with Apples and Greens

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Whole30 Lemon-Pepper Pork Chops with Apples and Greens

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Ingredients

4 servings

For the pork chops

4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
1 ½ tsp coarsely ground black pepper
Morton & Bassett Whole Black Peppercorns Badia® Gluten Free Ground Black Pepper Alessi Black Peppercorns Simply Organic Coarse Black Pepper, 2.47 oz Drogheria & Alimentari Organic Black Peppercorns Mill - 1.58 Oz
See all
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp lemon zest (from about 2 lemons)
1 tbsp avocado oil

For the apples and greens

2 medium apples (such as honeycrisp or fuji), cored and sliced ¼ inch thick
1 tbsp ghee
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
5 oz baby kale or baby spinach (about 5 packed cups)

For the pan sauce

½ cup chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tbsp lemon juice (from 1 lemon)

Instructions

1
Pat the pork chops dry with paper towels. In a small bowl, combine the black pepper, 1 tsp fine sea salt, and lemon zest, then press the mixture evenly onto both sides of each chop.
2
Heat the avocado oil in a 12-inch 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 3–4 minutes, until the internal temperature reaches 145°F (63°C) on an instant-read thermometer. Transfer the chops to a cutting board and let them rest while you cook the apples and greens.

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