Mold Detox Friendly Whole30 Smoked Paprika 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, 8–10 oz each)
- 2 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—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 smoked paprika, please tap it and change its rating to Red.
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—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 salt
- 2 tbsp olive oil, divided
For the apples and greens
- 2 medium apples (such as honeycrisp or fuji), cored and sliced into ¼-inch wedges
- 1 small shallot, thinly sliced
- 1 bunch kale or swiss chard (about 6 oz), stems removed, leaves roughly torn
For the pan sauce
- ¾ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the pork chops dry with paper towels. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, black pepper, and salt. 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 3–4 minutes, until equally browned.
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