Denton County Living Well Magazine May/June 2016 | Page 43
Pork Chops, Roasted Asparagus
and Blueberry Cole Slaw
• 2 Tablespoons Olive Oil
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• Asparagus bunch
• 1 Teaspoon Parmesan Cheese (optional)
• 2 Pork Loin Chops
Turn your oven to broil. In a shallow bowl or plate, add
olive oil, salt and pepper. Add trimmed asparagus and
toss to coat. Line a cookie sheet or baking pan with tin foil
and add asparagus to one side of the pan. If you wish,
sprinkle a teaspoon of parmesan cheese on the asparagus.
Put a cast iron skillet on a high flame. Using the same
bowl, coat 2 Pork Loin Chops with remaining oil and seasoning and add them quickly to the very hot skillet. Cook
1 1/2 minute on each side. Add the chops to the other
side of the baking pan and broil. After about 5 minutes,
flip chops and take out asparagus. Cook another 3 minutes or so.
• Blueberry Cole Slaw
• 1 Cup Fresh Cabbage
• 1/4 Cup Fresh Kale
• 1/4 Cup Apple Cider Vinegar
• 2 Tablespoons Agave Nectar
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/4 Cup Blueberries
• Salt and Papper
While the chops are cooking, slice about a cup of fresh
cabbage and a 1/4 cup of fresh kale. In a small bowl,
mix the apple cider vinegar with the agave nectar and
olive oil. Add the salt and pepper and whisk. Pour over
top of cabbage and kale and toss in the blueberries. Toss
all to coat well with dressing and add more fresh pepper
to taste.