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Raspberry Dijon Pork Chops

This recipe was taken from Jorge Cruise's Belly Fat Cure Fast Track book.  It's in Section 5 - The Ultimate Carb Swap Recipes.

Makes 4 Servings.

  • 4 center-cut pork loin chops
  • 1/2 tspn sea salt
  • 1/4 tspn black pepper
  • 1/4 cup fresh or frozen raspberries
  • 1/4 cup Dijon mustard
  • 1/2 cup very finely chopped walnuts (almost ground)
  • 2 Tbspn olive oil
  • 1/4 cup fresh raspberries, for garnish

If you would like this dish a little sweeter, add 2 Tbspn xylitol.

With a meat mallet, pound pork chops between sheets of wax paper to 1/2" thickness.  Season with salt & pepper.

Combine raspberries and mustar (and xylitol, if desired) in a blender until smooth.  Transfer to a shallow bowl.

Spread finely chopped walnuts on a plate.  Coat pork chops with raspberry dijon, then roll each one in walnuts.

Heat oil in a large skillet over medium heat.  Saute pork chops until cooked through and crust is light brown, about 3-5 min. on each side.  Garnish with raspberries, and serve warm with yoru favorite green vegetables.


sharon curtis said...

This Wes the best thing I ever put in my mouth

D said...




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