I left Colombia inspired mostly by tropical fruits -- particularly papaya and plantains, I mean in my dreams I would eat them both daily -- but also ceviche and pork. Pork though, is an interesting one. It's something I really don't cook a lot and when I do it's usually a roast or butt in the crockpot for pulled pork (find my favorite recipe here). This strangely is not because my family kept kosher growing up, but probably because my grandmother did when my mom was growing up. Because of that, the staple proteins in my home growing up were salmon, chicken, and filet mignon...not a form of pork. In my adult years (geez I feel like I'm aging myself by calling them that!), pork beyond bacon has grown on me big time - so long as it's coming from a happy pig of course. N got me very into prosciutto. I had literally never tasted it before I met him and now it's one of my all time favorite snacks! Having so many food restrictions often leads me to make the same thing over and over again because I'm a creature of habit and know what works for my body. However, that mentality and way of eating can also cause more sensitivities so it's always good to switch things up. I'm proud to say that I threw this one together all on my own in minutes and it only call for 5 ingredients. Yes you got that right, so yes you must make it!
Ingredients // Pantry items:
- 2 boneless pork chops (I always ask my butcher where they are from and how they are raised)
- 2 tablespoons of mustard (my favorite is eden organic brown mustard made with ACV, no white vinegar!)
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of avocado oil
- Turn the broiler on
- Trim the fat off the pork chops and render the fat on low heat in an oven safe skillet
- Whisk mustard, balsamic vinegar, oil together in a bowl and then mix in the parsley
- Cover pork chops with mustard marinade and let sit for a few minutes (ideally 20, but mine sat for 5 and they were just fine)
- Sear the pork chops for 1 minute on all sides in the skillet
- Then transfer skillet to the broiler for 4-5 minute, flip the chops and let broil for another 4-5 minutes
- Let rest for at least 5 minutes on a cutting board and then slice them up
I served mine over greens with roasted broccoli and asparagus for a grain-free springtime dish.