Lindsay muskett llc
Baked Pork Chops with Veggies
One-pan dinner makes for easy prep and cleanup! Mustard seed aids in digestion and the turmeric extract (which is lower in oxalates than turmeric) provides some anti-inflammatory properties. The quote from Hippocrates , “Let Food Be Thy Medicine and Medicine Be Thy Food” comes to mind as I created this recipe.
Serves 4. Serve with rice, if desired.
Ingredients
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4 pasture raised, boneless pork chops
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12 frozen Brussel sprouts (or fresh plus a small amount of water)
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Assorted mushrooms cut into bite size pieces
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2 tsp ground mustard seed
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1/2 tsp turmeric extract powder (curcumin powder)
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1 tbsp olive oil or melted tallow
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Salt (Himalayan or Celtic) and pepper to taste
Step 1
Heat oven to 400 degrees. Place pork chops and veggies in a baking pan, spread out. Top pork chops with ground mustard seed and turmeric powder. Drizzle oil or tallow on vegetables.
Step 2
Bake in oven for 30 minutes or until internal temperature of the pork chops reaches 145 degrees.
Step 3
Remove from oven and let cool for a few minutes. Salt and pepper to taste and serve.