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.