Spicy Plum Pork Chops

Spicy Plum Pork Chops (4) WM

 serves 4

time: approximately 1 hour

 

This dish is pretty simple – just use some red plum jam and add a few spices and you have a marinade.  You could BBQ, oven bake, or pan fry the chops – just make sure that you don’t over cook the chops so that they are nice and juicy.  Serve with some rice and green beans, link to the recipe is below.

 

Ingredients:

4 pork chops

1 cup red plum jam

2 tablespoons rice vinegar

1 tablespoon Sriracha

3 teaspoons ground ginger

1 teaspoon fish sauce

2 teaspoons reduced sodium soy sauce

coconut oil

 

Directions:

1) Mix together all of the ingredients after the pork chops; place the rinsed pork chops in a gallon sized zip-lock bag, pour in the plum sauce.

2) Let the pork chops and plum sauce marinade for 20 – 30 minutes.

3) Heat up a skillet and scoop out some coconut oil, once the oil is hot (sizzles when water is splashed into the skillet) place each of the chops in the hot skillet.  Cook the chops on high for about 5 minutes each side, until the sides are a little caramelized.  Turn the head down to medium-low and continue to cook the pork chops until cooked through, rotating sides.

4) Serve with Asian style green beans here and a starch like rice if you wish.

 

Spicy Plum Pork Chops (1) WM

Spicy Plum Pork Chops (20) WM

Spicy Plum Pork Chops (16) WM

Asian Style Green beans

Spicy Plum Pork Chops (20) WM

These green beans are quite simple & tasty – remember not to over cook them, you want them to still be crunchy.

 

Ingredients:

fresh green beans, a handful for each person

coconut oil

garlic

salt

pepper

peanut oil

toasted sesame seeds

 

Directions

1) Wash the green beans and snap off each end.

2) Heat a skillet with a bit of coconut oil.

3) Once the oil is hot throw in the green beans and crush a few garlic cloves.  Sprinkle in salt & pepper.

4) Saute for a few minutes until the green beans are tender but still crisp.

5) Remove from the heat and sprinkle a little bit of peanut oil on the green beans; stir to coat.  Sprinkle some toasted sesame seeds on top of the green beans.  Serve hot.

Sauteed Bok Choy

Sauteed Bok Choy (3) WM

If you haven’t tried bok choy I suggest that you do!  You can saute it, or cut it up and add it to stir fry.   The Livestrong website says that it is low-calorie & zero-fat  that also has lots of vitamin A, vitamin C and vitamin K.  “In fact, one cup of shredded raw bok choy contains about half of your daily requirement for each of these nutrients. Plus, you’ll get healthy levels of folate and vitamin B6”.  Bok choy has over 70 antioxidant phenolic substances, including numerous hydroxycinnamic acids, which have often been referred to as “chain-breaking” antioxidants due to their method of scavenging free radicals.

 

This is a super simple and quick “recipe”.

Ingredients:

1 whole baby bok choy per person

salt

pepper

coconut oil

toasted sesame oil

 

Directions:

1) Wash each bok choy, slice each in half length wise and then wash again.  Sprinkle the cut side with a little bit of salt & pepper.

2) Heat a large enough skillet for all of your bok choy on medium-high heat.   Scoop a little bit of coconut oil into the pan and let it melt.  Once the oil is hot (flick a little water in the pan) add each bok choy, cut side down.

3) Let the bok choy brown a little, maybe for 5 minutes, then place a lid on the pan so that the leaves wilt a little.  Once the bok choy is soft and brown remove from the heat, drizzle a little toasted sesame oil on them and serve immediately.