ROAST PORK AND VEGGIES
INGREDIENTS
2 organic pork chops
1 large sweet potato
1 large leek - white part cut into 2cm rounds
1 bunch of asparagus - ends snapped off
1 apple - wedged
1 tsp dried thyme
2 tbs apple cider vinegar
1 tbs dijon mustard
METHOD
Preheat your oven to 200 degrees.
Season the pork with salt and pepper and coat in coconut oil.
Place an oven tray over a high heat on a hotplate and sear the chops and sweet potato for 2 minutes each side.
Remove the chops from the pan and add the leek, asparagus, apple and herbs and stir to combine then place chops on top of veg.
Mix ACV and mustard together in a bowl and add a dash of water.
Pour over the chops and veg and place in the oven to cook for 15 minuteS.