Mold Detox Friendly Whole30 Lemon-Pepper Pork Chops with Apples and Greens
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Learn more →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
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 fine sea salt
- 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
- 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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