For the pork chops and berry sauce:
- 4 pcs Healthy Options Organic Pork Chops
- 1 Tbsp Bob’s Red Mill Sea Salt
- 1 Tbsp Simply Organic Ground Pepper
- 2 Tbsp Cadia Olive Oil
- 1/3 cup Woodstock Blueberries
- 1/3 cup Woodstock Blackberries
- 1/3 cup Woodstock Raspberries
- 3 Tbsp Field Day Maple Syrup
- 3 tsp Field Day Balsamic Vinegar
- 2 Tbsp Water
For the side salad:
- ¼ cup Spectrum Sesame Oil
- 3 Tbsp Field Day Balsamic Vinegar
- 1 Tbsp Cadia Honey
- 1 Tbsp Cadia Dijon Mustard
- 2 cups Healthy Options Organic Spinach
- 2 cups Healthy Options Organic Lettuce
- 1 pc Healthy Options Organic Cucumber, thinly sliced
- ½ pc Healthy Options small red onion, thinly sliced
- 2 sprigs cilantro
- ½ cup Woodstock Trail Mix
- Generously cover pork chops with salt and pepper.
- Put in zip lock bags, remove the air and seal. Store in the fridge overnight.
- The next day, leave the pork chops out in room temperature while you prep the other ingredients.
- Heat up some olive oil in a pan on high heat. Once the pan is hot, reduce the heat to medium and place the pork chops in the pan. Fry until nicely browned (depends on the size of your pork chops but usually takes 3-4 minutes each side). If you have a thermometer the optimum temperature is 145F inside.
To make the berry sauce:
- Bring the berries, maple syrup, balsamic vinegar, water and cinnamon to a boil in the pan and simmer for 10-15 minutes, constantly stirring and mashing the berries.