Monday, October 31, 2011

Grilled Autumn Pork Chops

In case you accidentally ate more Halloween candy than you passed out or you have been using Fall fashion as an excuse to cover up the few pounds you've let sneak back on... here is a delicious reason to fall back into the Gundry lifestyle and recommit to a healthy way of eating.
Max has been absolutely loving this shake n' bake style pork chop recipe that I started making a few months back (read: he sings "it's pork chop night" every time I make it), so when I saw this idea in the October issue of Sunset magazine, I just had to try it.  The recipe calls for plums, but when I went to Whole Foods, they didn't have any.  I opted for a fuyu persimmon - an absolutely delicious fall fruit.
Do remind yourself of Gundry's rules on fruits (pages 67 - 70) - they should only be eaten after the first two weeks of Phase I and can slow weight loss.  Gundry doesn't comment specifically on persimmons, but I bought a ripe one and hoped that it was more like a "friendly fruit" than a "killer fruit".  Max and I ate less than half a persimmon each for this recipe.

Here's the recipe from Sunset.  If you'd like, you can modify like I did and use a fuyu persimmon.  Max and I shared one large pork chop.
4 bone-in pork chops (about 3/4"-thick)
1/2 tsp. each kosher salt and pepper
1 tsp. coriander seeds, crushed
1/2 tsp. mustard seeds
1 Tbsp. vegetable oil, divided
1 Tbsp. each minced fresh ginger and cider vinegar
2 Tbsp. packed light brown sugar *substitue with a few dashes of stevia
1 lb. firm-rip plums, halved and pitted
1/2 sweet onion, cut crosswise into 1/4" thick slices

Heat grill to high (450 to 550 degrees).  Sprinkle pork chops with salt and pepper.  Cook coriander and mustard seeds in a medium saucepan in 1 tsp. oil over high heat until mustard sees begin to pop, 1 minute. Remove from heat and stir in ginger, vinegar, and brown sugar (*substitute with a few dashes of stevia); set aside.
Grill pork chops, turning once, until cooked medium, about 10 minutes total.  Brush plums and onion with remaining 2 tsp. oil.  Grill onion, turning once, until softened and lightly charred, 8 to 10 minutes.  Grill plums, turning once, until grill marks appear, 3 minutes.
Transfer onion and plums to a cutting board and cut pieces in half.  Toss in pan with reserved spice mixture and serve over pork chops.
If you can't tell from the pictures, I didn't read this recipe well, in two areas... I cut my onion into quarters instead of into 1/4"-thick slices and promptly lost about 80% of the onion between the slats on my grill AND, I didn't read that the coriander seeds needed to be crushed.  I left them whole.  It was still very delicious, mistakes and all. Which reminds me... I need to put a mortar and pestle on my Christmas wish list!
By the way, Max also LOVED this dish.  At the end of the meal he said, "next time you ask me what I'd like for dinner and I can't think of anything... this is what I want."

No comments:

Post a Comment