Oh, you guys, I know this isn’t a 21DSD-approved recipe…but I made it back before I even went on vacation.  ‘m just lazy.  And if you’re on the 21DSD like me, pleasepleaseplease make it first thing when you’re done, k?

When Ross and I first started dating, there were 2 recipes I had that won his heart (sucker!!)…my gruyere and bacon grilled cheese and this.  OK, well the original was a beer-bacon gravy, but whatevs.  We all know what beer does to my insides nowadays.  And frankly, there’s something about pork and apples that’s just…perfect.

Back to the 21 DSD.  Well, um, I’m doing one starting tomorrow.  I know, big surprise, right?  I absolutely love Diane’s program, though, and after the high-carb, high-cardio extravaganzaa that was my competition prep, I’m MORE than happy to put it all to rest and reset my system.  I hate being hungry, tired, and cranky all the time and I HATE being so weak.  Hubs and I are also tinkering with our workouts this New Year (Ross has a HUGE man-crush on Rip…I can live with that, I guess…) and I’ll be telling all in gross detail over on Primal Competitor.  All of my recipes for the next 21 days will be 21DSD-friendly, too, but hopefully you won’t notice too much.  I mean, I’m basically going to be living off bacon and eggs and steak.  What’s not to love??

INGREDIENTS

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4 Thick-Cut Pork Chops

Salt and Pepper to taste

1 T Olive Oil

4 Thick Slices of Bacon, cut into lardons

1 Onion, diced

1 T Arrowroot Powder

1 1/2 c Apple Cider (fresh-pressed apple juice is fine, too)

1/2 c Chicken Stock

INSTRUCTIONS

Season your chops with salt and pepper to taste.  Heat the olive oil over medium-high heat.  Brown the chops on each side until just firm, about 5 mins on each side.  Remove to a plate and cover with foil to let rest.

Add a bit more oil to the pan and add your bacon.  When the bacon is browned, add the onions and stir until translucent.  Whisk in the arrowroot powder for about a minute, then add the cider, whisking constantly to combine well and avoid lumps.  When the gravy is reduced by half, add the stock.  Let simmer for 4-5 minutes, then pour over the pork chops.  Serve garnished with parsley.

Serves 4