Grilled, Sconed and Sauced
The less time I spend in the kitchen the better as the days grow longer and warmer.
Grilling meats and eating salads are the easiest way to whip up a delicious, healthy meal that still has personality.
Throw a ready-to-bake scone in with it and your meal turns from simple to amazing.
This recipe for pork chops and applesauce may look daunting but I guarantee, you will be so pleased with the results it will become a favorite.
Grilled Pork Chops and Spiced Applesauce with Cinnamon Chip Scones
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
4 pork chops
1 tablespoon coconut oil or butter
1 onion, diced
4 Gala apples, peeled, cored and diced
3/4 cup water
1 teaspoon ground ginger
1 teaspoon allspice
1 large pinch of nutmeg
4+ cups of arugula, baby kale or baby spinach
Season both sides of the pork chops with the salt and pepper. Fire up the grill! Peel and chop your apples and onions.
Preheat oven to 425˚F and place scones on parchment lined cooking sheet. Cook 10-14 minutes.
While they are baking, combine oil/butter with diced onions and cook over medium heat in a large skillet for 2-3 minutes or until translucent. Add apples, water, ginger, allspice and nutmeg. Cook until apples have softened 5-6 minutes. The water will evaporate and create a thick coating on the apples.
Spoon the apple/onion mixture into a food processor or blender and blend until smooth. If you need to add more water only do 1 tablespoon at a time to loosen it up. Set aside.
Put those chops on the grill for a total of around 6-8 minutes if 3/4” thick. Use less time if thinner.
When they are ready, the scones and applesauce will be cooling on the counter.
Place a generous handful of arugula on your plates, scoop out a large dollop of applesauce and lay your pork chop across it. Add your scone and you are set for a meal that took you around 30 minutes. The sweetness of the applesauce mixes well with the greens and the chops.
I love the warm months of spring for grilling! Cheers!
Recipe adapted from The Whole30 Cookbook.