Powerful Pork Chops with Prunes
Prunes can help you prevent or delay bone loss. You see, as we get older, lower estrogen levels can lead to inflammation and oxidative stress. Those can increase bone loss and fractures. Prunes are rich in minerals, vitamin K, phenolic compounds, and dietary fiber. All of those can combat oxidative stress and inflammation.
View All Recipes
1 Meat Themometer
1 Covered Dish
4 pork chops Bone-in pastured pork chops about 6 oz each Marinade 1 cup water 8 prunes roughly chopped 1/4 cup molasses 2 Tbsp apple cider vinegar 1 Tbsp Dijon mustard 3 cloves garlic minced 1 tsp sea salt 1/2 tsp black pepper ground 1 tsp thyme dried 1/2 tsp ginger ground 1/2 tsp turmeric
Marinade Using a high speed blender, blend together the water, molasses, prunes, vinegar, mustard, garlic, and spices. Pork Chops Marinate the pork chops in a covered dish in the refrigerator for at least 2 hours or overnight. Preheat the oven to 400 degrees F. Remove the pork from the marinade. Heat a skillet until hot. Place the pork chops in the skillet and sear on one side for 3-4 minutes. Place the skillet in the oven and bake. Chops will be done when a meat thermometer registers 140-145 degrees F. Start checking the meat at the 6 minute mark - recheck every minute ( best to use the thermometer on the side of the chop). Extra marinade: bring to a low boil, reduce and use as a dressing on the pork.
Calories: 326 kcal Carbohydrates: 30 g Protein: 30 g Fat: 10 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 90 mg Sodium: 700 mg Potassium: 988 mg Fiber: 2 g Sugar: 23 g Vitamin A: 190 IU Vitamin C: 2 mg Vitamin D: 1 µg Vitamin K: 12 µg Calcium: 74 mg Iron: 2 mg Magnesium: 99 mg Phosphorus: 333 mg Selenium: 50 µg Zinc: 2 mg