This Warm Pork Chop Salad is full of nutritious antioxidants and vitamins to nourish your body. Consuming plenty of leafy greens with a source of animal protein will also increase your body’s absorption of iron, which can help to prevent or repair an iron deficiency.
Combine garlic and bone broth in a large frying pan or cast-iron skillet and cook over medium heat for 1-2 minutes.
Generously sprinkle onion powder, salt, and pepper on each side of the pork chops and add to skillet. Cook pork chops for 3-5 minutes, or until browned, occasionally spooning garlic broth onto the chops.
Once browned, reduce heat to medium-low, flip pork chops, and cook the other side until done.
In another skillet, melt coconut oil over medium-low heat. Add swiss chard, apple chunks, and baby carrots, and cook until chard is wilted and tender.
Remove swiss chard from the pan and continue cooking apples and carrots until tender. Turn off burner and allow carrots to cool.
Add softened apples to pork chop skillet and allow the chops to marinate on low heat for 2-3 minutes.
Plate swiss chard and top with warm pork chop and apples. Drizzle remaining glaze over salad as dressing, or add your own. Add softened carrots on the side and enjoy!
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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