Paleo Pecan and Garlic Pork Chops

By mack

Ingredients

• 12 oz Pork Cutlet – 70g P, 6 g F (Costco - enough for an army)
• 1/3 Cup Pecan Pieces – 4 g C, 21 gm F (Trader Joe's)
• 1 egg – 7 gm P, 5 gm F
• 1 clove (2 tsp) garlic
• Sea Salt/Pepper/ whatever
• 2 Tsp Spool Olive Oil – 10 gm F
• 1/4 Cup finely chopped chives or green onions.
• 14 oz Cubed Butternut Squash – 46 gm C (sometimes cubed at TJ's)
• 11 oz apples – 43 gm C (I used Gala from Costco - sOOOO good)
• Cinnamon
• 2 Cups Spinach (greens) – 2 gm C

Preparation

Step 1

Preheat the oven to 400F and prepare the butternut (dice it) and apples (coarsely dice 'cause they cook FAST). Now the chops - I took boneless chops and pounded them with a "hammer" - it probably has a better name. I dive for abalone now and then and you gotta have one of these baby's, but if you don't, not a huge deal.(but you can buy one at any local dive shop and it REALLY works well - recommended).
Next combine chives (or green onions), pecan pieces, and garlic and chop it up real fine. Whip the egg in a bowl, dip the pork in, then coat with the pecan mixture. Get some non-stick spray onto your cookie sheet, spread the butternut out, spray a little on top, and start roasting - about 10 minutes. Add the olive oil to a large pan and start heating it up. Take the pan of butternut out of the oven after 10 minutes, add the apples and cinnamon, turn with a spatula, then put back in the oven. Start pan frying the pork now (assuming the chops are beaten flat - otherwise it's gonna be longer). You should be done in 'bout 5 minutes with everything. Throw some greens on the plate, the pork, the apples and butternut, and hope that you don't instigate and apple pie craving (it happened at my house)... enjoy! Steve