Ingredients
For the Pork:
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon paprika
- 1 teaspoon coconut sugar
- 1/16 teaspoon allspice
- 2 pork chops trimmed (8 ounces)
- salt and pepper
- 1 teaspoon olive oil
For the Chutney:
- 1/4 cup dried apricots diced
- 1/4 cup pitted dates roughly chopped
- 1/4 cup roasted pistachios roughly chopped
- 3 tablespoons fresh cilantro roughly chopped
For the Apple Noodles:
- 2 large apples like Fuji
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons honey
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Mix all the ingredients, up to the pork chops, in a small bowl.
- Dry off the pork chops and divide the spice rub evenly between them. Rub the spice mixture into each chop, making sure to cover the top, bottom, and sides. Season with a pinch of salt and pepper.
- Heat the olive oil in a medium skillet over medium heat. Cook the pork chops until they begin to brown and caramelize, about 2-3 minutes. Flip the pork chops over and immediately place them into the oven. Cook until no longer pink, about 7-8 minutes. Once cooked, remove from the oven, cover with tin foil, and let rest for 5 minutes.
- While the pork cooks, combine all of the chutney ingredients in a small bowl, tossing to mix well. Set aside.
- Cut each apple in half, remove the core, and then spiralize using the 3-millimeter blade on your spiralizer. Place the noodles into a large bowl and toss with cinnamon, ginger, and honey.
- Divide the apple noodles between two plates and top with pork chops and chutney.
- Enjoy!
