Roast Pork & Summer Veg

Elix is away so what better chance to have ourselves a little experiment with Roast Pork Chop which she pulls a face at each time I suggest I cook it for dins. 

This meal is super simple and despite the stonking size of the pork chop is a good, light meal for a warm evening.

As im getting further down the very enjoyable road of becoming a nutritionist I am mindful of what goes into each meal ensuring my diet is balanced. 

This meal is protein rich, sugar free and packed with 3 of your 5-a-day. The Apples provides fiber and sweetness without sugar, sweet potato is rich in Vitamin C and fennel is good for lowering cholesterol.
Coconut Oil is one of the only types of saturated fats which reduces bad cholesterol and increases good cholesterol in the body.

Serves 2
2 Pork Chops (bone in) – seasoned with salt and pepper
3tbsp Chicken Stock
3tbsp Cider Vinegar
1tsp Dijon Mustard
1 tbsp Coconut Oil
1 handful Asparagus – sliced in half
1 Medium Sweet potato – thinly sliced
1 Apple – cut into 8
1 Fennel bulb – thinly sliced

Pre-heat the oven to 180 degs. Heat the coconut oil in a large frying pan, add the pork and sweet potato and fry for a few minutes before flipping everything over to the other side. Remove from the pan and add in the rest of the veggies for a few minutes.
Pop the sauteed vegetables into a roasting dish and top with the sweet potato and pork chop.
Stir together the mustard, stock and vinegar and pour this over everything in the roasting dish.
Roast for 20 minutes and devour!

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