Pan Cooked Pork and Mushrooms with Cabbage and Carrots

5 Oct


It’s been a busy week and the freezer has been fully stocked with easy to prepare vegetables and meat. No two hour prep times for me. In addition to pork the week we had rotisserie chicken, canned green beans, and Mac and cheese, gasp! I don’t pretend to be 100% paleo or even primal. I baked six dozen cupcakes this week and I surely did taste the frosting : ). I will also say that I got a headache or stomach ache every time.

4 boneless pork chops
8 oz sliced mushrooms
1 Tbsp onion powder
1 tsp garlic
1 tsp salt
2 Tbsp butter
4 Tbsp olive oil
12 oz frozen Brussels sprouts
1 cup carrots
1 cup water
1 tsp lemon juice

Place carrots and Brussels sprouts in a skillet with water and lemon. Turn on medium high and cover. Reduce heat once boiling and cook until tender. Sprinkle mushrooms and pork with garlic, salt, and onion powder. Melt butter or oil in a separate skillet and cook pork 7 to 8 minutes per side. Heat oil in a separate skillet and sauté mushrooms about ten minutes on medium until browned.


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