This recipe comes from The Paleo Periodical. I was looking for a meat to pair with the roasted cabbage slices and we hadn’t had pork chops in a while, so that sounded good. Since we don’t eat a lot of apricots normally, this caught my eye.
Makes 6 portions:
- $9.50 - 2.12 lbs Pork Chops
- $2.15 - 139g Publix Supreme Apricots
- $3.27 - 83g Onion
- $0.19 - 47g Publix Extra Virgin Olive Oil
- $0.36 - 3 tbsp Publix Balsamic Vinegar
- $0.18 - 1 tsp Sea Salt
- $0.15 - 1 tsp Black Pepper
- $0.44 - 8g Basil
- $0.74 - 118g Publix Dijon Mustard
- $0.28 - 1 tsp Cardamom
Total Cost: $17.26
Cost Per Portion: $2.88
Follow the directions posted on The Paleo Periodical,
This recipe is a winner! Both my wife and I loved it. The sweetness of the apricots really helps pull out the full flavor of the pork, and adds a unique zing to everything. The recipe calls for a full 1/4 cup of basil, which sounded strange to me while preparing it, but having tasted it now, I can assure you that the basil flavor is strong, but not overwhelming.
The roasted cabbage slices ended up being a tad bland, but after mixing it up with the apricot relish, they weren’t half bad.
What more can I say? I think I’ll have leftovers again tonight- I liked it that much.