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Plan Z Phase: This is a Z2 (ZReduction) recipe. This dish tastes like it’s right off of the country farm in fall. But don’t let that stop you from eating it any other season, too.

Servings: Serves 4

Ingredients:

For the pork

• 4 pork loin chops, 6 – 8 oz each. Make sure they are LOIN chops or they will be too fatty.
• sea salt and pepper
• 2 Tbl of Dijon mustard (no sugar)
• 2 Tbl of apple cider vinegar
• 1/2 tsp of Truvia

For the Apple Slaw

• 3 large apples, cored and chopped into ½ inch chunks
• 1 tsp of Truvia
• 1 Tbl of lemon juice
• ½ of a red bell pepper, chopped
• 3 tsp of minced ginger (ginger from the jar will do)
• ¼ tsp of allspice
• juice of one orange
• ½ cup (or more) of organic chicken broth or stock
• 1 – 2 cups of shredded cabbage

Instructions:

For the pork

Preheat your oven to 375 degrees.

Make glaze. Stir.

Sprinkle each chop with sea salt and pepper. Then spritz with olive oil. You have choices on how to cook the chops. Sear, grill or do what I do…. I take an oven proof sauté pan (cast iron) and spritz with olive oil. Heat the oil and add the chops. I sear them for 2 minutes on medium high to get one side browned. Flip over and then transfer them to my oven at 375 degrees. I roast them now until done. I check them with an instant read meat thermometer and take them out when they reach 160 degrees. That leaves me with a hint of pink and plenty of juices. The chops will take about 15 – 20 minutes to cook.

While the chops are cooking, at the 10 minute point take them out and wipe on the glaze. The glaze is just made by mixing the cider vinegar, Dijon and Truvia. Dab it on and save the rest to serve on the side.

While the pork cooks…in a medium sauté pan put in a spritz of olive oil. Add the apples and begin cooking them on medium to loosen them; just a minute or two. Before they begin to brown add the Truvia, lemon juice, red pepper, ginger, allspice, orange juice and chicken broth. Begin cooking on medium – medium high to cook the apples down. Stir often. The apples will begin to get mushy. Keep some full size and with your wooden spoon begin to squish a few of the others so it becomes sort of an apple sauce.

Just two minutes before you want to serve the pork chops add the shredded cabbage. Stir it around so it heats up and you’re ready to serve.

This serves 4 with a little bit of room leftover to add a small veggie on the side. I didn’t need it though. I was stuffed.

Enjoy!

Cheers,