Friday, January 6, 2012

Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce (SCD Friendly Recipe)

This is the easiest dinner in the world to make and it tastes like you spent hours meddling with it.  I’m a sucker for the sweet/savory factor, and this dish delivers.  The leeks and mushrooms become perfectly roasted under the pork chops and the applesauce is a burst of sweet delight.  It’s extremely satisfying.  This is my sweet husband’s new favorite dinner.  And it’s so easy – even he can make it! 

3 cups chopped leeks (2 medium leeks or 3 small)
3 cups chopped mushrooms (I use baby Crimini)
3-4 boneless pork chops (I trim off most of the fat)
Salt, pepper, garlic granules, oil

How To
Preheat oven to 350
1.  Half leeks and chop (use all the white and the green until the leaves), large chop mushrooms; put leeks and shrooms in your favorite roasting dish
2.  Toss with 1 1/2 tablespoons of oil
3.  Place pork chops on top of leeks and mushrooms
4.  Oil one side of chops; sprinkle with salt, pepper and garlic grans
5.  Turn chops over and do the same to the other side 
6.  Cook for 20 – 30 minutes, or until internal temperature of chop reaches at least 160 degrees 

4 apples of your choice (I use a mix of green and red)
3 tablespoons of oil (I use grapeseed) 
1/4 cup filtered water
2-3 tablespoons orange juice (equals about the juice from 1/2 Navel orange)
2 tablespoons honey
1/8 teaspoon salt
1/4 teaspoon cinnamon 

How To
1.  Peel and small chop apples 
2.  In a pot over medium heat, add apples, oil & salt
3.  Cook for about 2 minutes, add the water
4.  Cook for about 2 minutes, add orange juice
5.  Cook for about 2 minutes, add honey & cinnamon
6.  Give a good stir and turn down to low, cover
7.  Allows apples to steam cook in the covered pot on low heat for 10 minutes.  Turn off heat and let applesauce sit in pot until you’re ready to spoon them onto your pork chop

*If applesauce is made earlier in the day and cooled, you can most certainly spoon some on top of the chops and place back in the oven for a few minutes.  I prefer this method.  But I’m sure room temp or cold applesauce would be equally delicious.
shared on: Real Food Forager, Pennywise Platter, Miz Helen’s Country Cottage, Monday Mania, Ruth’s Real Food: 101Real Food WednesdaysGluten-Free Wednesdays, GFE’s March Virtual Support Group,  Friday Foodie Fix, 
Print Friendly
Posted by Amber at

Labels: dairy free, gluten free, main dish, SCD.


Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>