Cherry Apricot Crusted Pork Chops {PALEO}

Yesterday was the most beautiful, gorgeous day we’ve had in awhile.  It was one of those days that help assure you that, yes, indeed, Spring will arrive and the days will warm up and the cherry blossoms will bloom and you won’t have to wear your big, poufy coat everywhere.

We spent this gift of a day car shopping.  Ugh…  But on the bright side, I was able to entertain the kiddos outside in the warmth while Murry dealt with the car sales man.  We didn’t leave with a new car, no, not this weekend.  But funny story, well sort of; sometime during or after the appraisal of our trade-in they lost the keys.  Seriously.  Oh, and it just so happens that we don’t have a spare.  Oops.  So, we have a loaner from the dealership until they can make a new key.  Can you believe that?

Anyway, snow is in the forecast for Tuesday.  Yup.

Here’s an easy, remind you of Spring, weekday meal: Cherry Apricot Crusted Pork Chops {PALEO} served with roasted asparagus.  The flavor nuances make this dish a little more complex that you might guess at first glance.  There’s a touch of mustard, maple syrup and the nutty richness of pecans.  I hope you enjoy this recipe as much as we do.

An easy paleo meal that is sure to please even the pickiest eaters.  Pork, dried cherries, apricots and pecans make this super tasty.

Cherry Apricot Crusted Pork Chops {PALEO}

  • Servings: 4
  • Time: active time: 10 minutes, bake time: 30 minutes
  • Difficulty: medium
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Ingredients:

  • 4 pork chops, about an inch to 1.5 inches thick
  • salt and pepper
  • 1/2 Tablespoon each Dijon mustard and maple syrup
  • 1/3 cup each dried cherries and dried apricots
  • 1/3 cup chopped pecans

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Heat about 1 tablespoon of your favorite paleo friendly fat of choice in a large skillet over high heat.
  3. Add the pork chops to the skillet, taking care not to crown the pan, work in batches if you need to.  Sear 1-2 minutes per side.  Transfer the pork to a 9×13 baking pan.
  4. Meanwhile, mix the Dijon mustard and maple syrup in a small bowl, then lightly brush the pork chops with the mixture.
  5. Place the pork in your preheated oven for 20 minutes.
  6. While to pork chops are baking, process the dried fruit in your food processor by pulsing it about 10 times.  Add the chopped pecans to the dried fruit mixture.
  7. Pull the pork out, flip it over, then brush with any remaining mustard syrup mixture and press the dried fruit and pecans into the meat.  Bake for an additional 10 minutes, or until done.
  8. Let the meat rest 5 minutes before serving.  Enjoy!


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