Pan Seared Pork Chops with Maple Carrot Apple Mash

I love it when food experiments turn out great!

For the Pork Chops: 

2 Grass fed pork chops

Splash of apple cider vinegar

Extra Virgin Olive Oil

1. Combine the apple cider vinegar and the olive oil in a skillet. Add the pork chops and turn on medium heat. I let them cook for about five minutes before turning them over. Flip them over and let them go for another five minutes or until they start to brown. As soon as they start to brown on one side I flip them over and let them start browning on the other side.

2. Once the pork chops are browned to perfection, I cover them and let them sit on a very low heat until everything else is done cooking. The apple cider vinegar does a nice job of keeping them from drying out. You can add more if it all cooks off.

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For the Mash

2 large carrots

1 red apple

1 tsp Grade B organic Maple Syrup

salt and pepper

Extra Virgin Olive Oil

1. Chop the carrots in 1/4 inch thick slices.

2. Peel the apple and slice into 1/4 inch thick slices.

3. Combine about a tablespoon of olive oil in a fry pan with the carrots and apples. Saute the carrots and apples for about 4 minutes. After 4 minutes, add enough water to the pan that it covers half of the carrots and apples. Cover and let simmer until the carrots are soft. Note: you don’t want them to be mushy.

4. When the carrots are soft, put the combination into a food processor (I used a Ninja cup attachment because I only make enough for one person). Add the maple syrup, salt and pepper (you might also need to add a little water) and blend everything together until it is the consistency of mashed potatoes.

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This was a delicious dish that I will definitely make it again! I would venture to say this might become a staple in our house because it was so tasty and easy to make! I served with a plain salad which was perfect.

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