A Quick & Super-Yummy Pork Chop Recipe for Busy Days.

The summer days are packed! I am forever losing track of time and rushing to get dinner ready. Since I started my gut healing process, it is important to me that we don’t end up reaching for fast food. It is also essential that I eat high quality meat without antibiotics in them and a lot of veggies with every meal.

So, on one of those busy summer days where the kids and I got home late and had to rush out again, I did one of those “what’s left in the fridge” meals.

I remembered that I had pork chops, so I got those going before I chopped up the vegetables and fruit for the sides. It’s a beautiful looking dish and the whole family approved!

Preheat the oven at 350F.

I took 4 pork chops and put them in a salt water brine of 1/4 cup salt in 4 cups water. I left it in the brine for 30 minutes. While they sat, I sliced two red apples and diced a tomato and set them in a bowl to the side. I used the same cutting board to chop up random vegetables for a spinach salad. Mine had cucumber, red pepper, grapes and shredded carrot, but you can add your favourites!

Once that is done, the time to take your pork chops out of the brine is getting closer. Now it is time to make your spice mix. Mix together:

• 1/2 Tbsp chili powder
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• 1 tsp cinnamon powder

Once the timer beeps, take out a baking tray and spread a little bit of  olive oil over the bottom (I used a Tbsp). Take the pork chops out of the brine and rub them with the spice mix on both sides before laying them in the oiled baking tray. Arrange the apple and tomato around the pork chops and add salt and pepper to taste.

Slide the pork chops in the oven at 350F for 15 mins. Take it out to move around the apples and tomato so they all get evenly roasted. Then, turn up the oven to 400F for the last 15 mins. Check the internal temperature of your pork to make sure it is done. When done, serve beside the salad and enjoy!