To tell you the truth, I fantasize about the succulent layer of fat from these gorgeous pork chops, which came from a truly happy Vancouver Island Pig.
Check out that fat! Heavenly~.
More than any other meat, it seems that animal happiness matters when it comes to the taste of pork.
In fact, I didn’t even try pork chops until relatively recently, because Matthew, a confirmed meat-eater who grew up on factory-raised pork, was convinced they weren’t worth eating. As a recovering vegetarian, it was easy to learn to love Bacon & Pork Roasts (have you ever tried Nom Nom Paleo’s Kahlua Pig?) so why not pork chops?
Turns out happy pigs may as well be a different genus from the unhappy ones, as far as their meat is concerned, and Matthew is now as much of a pork chop enthusiast as I am.
Especially when they come with such a wonderful layer of fat~!
Of course, loving greens is easy. Chard & arugula are both low-FODMAP greens. Luckily, they are also two of our favorites.
In this meal, the arugula is served up as a simple salad & the chard is cooked quickly in some of that glorious fat from the pork chops.
If you have Mason Jar Salad Dressing on hand, you can put this meal together in no time. Even if you have to whip up a jarful, it still comes together in way less than the time it takes to bake the pork chops, and you’ll have rendered lard & salad dressing leftover for the rest of the week.
Pork Chops & Double Greens (AIP & low-FODMAP)
- 4 thick-cut pork chops, with a nice layer of fat
- 1 tablespoon of Bacon Fat, Coconut Oil or Red Palm Oil
- 1 colander full of arugula leaves
- 1 cucumber
- 1/2 cup green olives
- 2 bunches chard
- 1/2 cup Bone Broth (optional)
- Himalayan salt
- 1/3 cup Mason Jar Salad Dressing
Preheat the oven to 350.
Remove the Mason Jar Salad Dressing from the fridge to liquefy the olive oil.
Melt the Fat in an oven-proof pan on medium-high heat. Lightly salt the Pork Chops & brown them on both sides.
If abundant, pour off the liquid fat into a glass container.
Put a lid on the pan & slide the whole thing into the oven. Bake for 50 minutes, covered.
Meanwhile, put the arugula, sliced cucumber & olives in a salad bowl & set aside.
Cut out the chard ribs & chop finely. Chop the chard leaves.
Go do something else (have a bath!) while the pork chops cook.
After baking for 50 minutes, take the lid off the pork chops. Turn on the broiler & return the pan to the oven to sizzle those chops for 3-5 minutes per side.
Remove the pan from the oven, put the pork chops on a warm plate.
Leave enough liquid pork fat in the pan to thoroughly coat the chard. Refrigerate your remaining lard for future happiness.
Put your pan back on the stove top on medium-high heat and add the chopped chard ribs. Stir fry until just softened. Add 1 teaspoon of salt, the chard greens & the bone broth (if using). Continue to stir fry until wilted.
Shake the jar of salad dressing & pour 1/3 cup onto the waiting salad.
Serve it up~!