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Warm Pork Chop Salad

October 10th, 2016

Warm Pork Chop Salad


  • 6 cloves garlic minced
  • 1/8 cup bone broth
  • 2 bone-in pork chops
  • onion powder to taste
  • sea salt to taste
  • ground black pepper to taste
  • 2 Tbsp coconut oil
  • 3-4 stalks swiss chard chopped
  • 1 apple chopped
  • 1-2 cups baby carrots




  1. Combine garlic and bone broth in a large frying pan or cast-iron skillet and cook over medium heat for 1-2 minutes.
  2. 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.
  3. Once browned, reduce heat to medium-low, flip pork chops, and cook the other side until done.
  4. 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.
  5. Remove swiss chard from the pan and continue cooking apples and carrots until tender. Turn off burner and allow carrots to cool.
  6. Add softened apples to pork chop skillet and allow the chops to marinate on low heat for 2-3 minutes.
  7. 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!

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