top of page


The bright sweetness of the green apple perfectly complements the smoky toasted almonds and spices used on the pork, and the fact that it's a salad makes this the perfect meal for those warmer fall days while still getting in those fall flavors. Enjoy! —Team 21DSD


prep time: 20 minutes | cook time: 15 minutes | yield: 2 servings

gluten-free • dairy-free • egg-free • sugar-free


  • 1 tablespoon cooking fat

  • 2 (1-inch-thich) bone-in pork chops (6 to 8 ounces each)

  • 1/2 tablespoon Smoky Spice Blend

  • 1/2 tablespoon Trifecta Spice Blend

  • 4 cups arugula

  • 1 green apple, sliced into half moons

  • 1 tablespoons Smoky Toasted Almonds (recipe below)

  • 2 tablespoons crumbled blue cheese or goat cheese (optional; Levels 1 & 2 only)

  • 1/2 cup Balsamic Vinaigrette Dressing


  1. Preheat the oven to 400ºF if you'll be using a grill pan or want to finish the chops in the oven.

  2. Preheat a grill or grill pan to medium-high heat, then brush with the cooking fat. Season the pork chops liberally on both sides with the spice blends, then cook on the hot grill for 3 minutes per side, or until grill marks appear. (If the pork chops are less than an inch thick, cook for 2 minutes per side.)

  3. If using a grill pan, transfer the pan to the oven and continue cooking for 4 to 8 minutes, until the chops reach an internal temperature of 145ºF.

  4. If using a grill, move the chops to a higher rack or lower-temperature area of the grill and cook until they're cooked through, about 3-5 minutes. Alternatively, you can transfer the chops from the grill to an oven-safe pan and bake them to finish cooking, following the instructions above for the grill pan.

  5. Place the arugula in a large serving bowl and top with the pork chop, apple slices, almonds, and cheese, if using. Toss or top with the dressing before serving.


cook time: 5 minutes | yield: 4 servings

gluten-free • dairy-free • egg-free • sugar-free


  • 1 tablespoon extra-virgin olive oil

  • 1 cup raw nuts, such as cashews, almonds, or walnuts, or a combination

  • 1 tablespoon Smoky Spice Blend


  1. In a small skillet, warm the olive oil over medium-low heat.

  2. Add the almonds and spice blend and stir to combine. Cook for approximately 4 to 5 minutes, until browned and fragrant, stirring constantly.

  3. Store in an airtight container at room temperature for up to a week or in the refrigerator for up to 3 weeks.

Variation: smoky toasted almonds

Instead of mixed nuts, use 1 cup raw almonds.

10 views0 comments

Recent Posts

See All


bottom of page